A super-easy and tasty dip, perfect for sharing.
200g tortilla chip crisps
100g mexican cheese with chilli or pepper jack, grated
300g marinated artichoke hearts
75g clotted cream (plus extra to spoon on top)
Salt & pepper, to season
Fresh coriander and 1 chilli, to garnish
- Place the cheese, artichoke hearts and clotted cream in a food processor and blend until smooth.
- Season with a pinch of salt and pepper, before spooning into an ovenproof dish.
- Bake in a preheated oven at 180C/Gas 4 for 20 mins, until just beginning to brown on top as the melted cheese turns golden and a delicate crust forms.
- Remove from the oven and place on a sharing platter with the tortilla chips. Finely chop the coriander and chilli and sprinkle over the dip.
- Serve with an extra spoonful of clotted cream to melt on top of the warm dip – delicious!
Recipe by Trewithen Dairy, www.trewithendairy.co.uk