photo by James Baigrie
This rich, spicy dip is great served with crudites or tortilla or pita chips, accompanied by cold beer or margaritas. It’s also delicious spread on soft flour tortillas filled with chicken or as a spread for vegetarian sandwiches or wraps.
Makes about 3 1/2 cups dip
1 cup good-quality mayonnaise
3 cups (12 ounces) grated sharp Cheddar cheese
3/4 cup sour cream or yogurt
Grated zest and juice of 1 lemon
1 jalapeno, roasted, seeded, and chopped
One 4 1/2 -ounce can green chili peppers, diced
1 roasted red bell pepper, peeled, cored, seeded, and diced
4 scallions, trimmed and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Combine the mayonnaise, Cheddar, sour cream, lemon zest, lemon juice, jalapeno, green chilies, roasted red bell pepper, scallions, salt, black peper, red pepper, cumin, and coriander in a bowl and stir until well blended. Refrigerate in an airtight container until ready to use or u to 5 days.
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