You can make this dip as spicy as you like. My kids eat it this way and love it.

You can have it as just a dip or add it to your Mexican meal. Great with some beans and guacamole.

Gluten, egg and nut free


  • 4 green shallots, finely sliced
  • 2 cloves garlic, crushed
  • 300ml sour cream, take out of fridge half an hour before
  • 1 Cup sharp tasty cheese, grated
  • 1 Tbsp. pickled jalapeños, finely diced
  • 1 Tbsp. olive oil
  • ¹⁄8 tsp. salt
  • Pinch Cayenne pepper


  • Heat a medium to large frying pan on medium heat. Add oil and heat until bubbling.
  • Add shallots and garlic and cook for one minute until shallots are soft and garlic is fragrant. Don’t burn them.
  • Add jalapeños and sour cream and stir for 1 minute until the cream starts to slightly bubble.
  • Add in the cheese, salt and pepper and cook stirring for 2 minutes until the cheese is melted and the ingredients are combined to make a sauce.
  • Pour into a nice glass or ceramic dip dish and serve with organic corn chips, raw vegetables or with your favourite Mexican meal.

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