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Isabella's Mexican Salsa Dip

140g (1/4 pt) Sour Cream
150g (5oz) Cream Cheese
1 x 200g Jar of Isabella's Devilish Tomato Chutney
A little cheddar to sprinkle on to 
An optional extra - as many slices Jalapenos as you dare

  • Mix together the sour cream and cream cheese in a bowl until smooth.
  • Spread the cream mixture evenly into  shallow serving dish (approx 18cm/7" diameter).
  • Allow this mixture to set for an hour in the fridge.
  • Next carefully cover the cream mixture with the Devilish Tomato Chutney.
  • Finally lightly sprinkle the cheese over the chutney, then scatter with the Jalapenos slices to finish.
  • Serve the dip with Tortilla Chips.

A great dip to share with friends!

Devilish Tomato Chutney can also be used as a dip straight from the jar. Or stir it into baked beans, serve with burgers, cheese or salad or use it to spice up a Bolognese.

Recipe provided by Isabellas Preserves who attend Montrose Farmers Market monthly. You can also find them at www.isabellaspreserves.co.uk 

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