Queso Fundido Dip
Photography Sarah Tuck.
I have been making variations of this hot cheesy dip for years. It’s the perfect bite with a cold drink and a mound of corn chips.
Serves: 4–6
INGREDIENTS
2 cups grated mozzarella
1 cup grated tasty cheese
½ teaspoon sweet smoked paprika
1 tablespoon flour
1 tablespoon olive oil
100 grams chorizo, chopped into 1cm cubes
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, crushed
¼–½ teaspoon chilli flakes (reserve a few for garnish)
2⁄3 cup Corona or other lager
To serve
¼ cup chopped cherry tomatoes
¼ cup chopped coriander
1 lime, quartered
corn chips, to dip
METHOD
Mix the mozzarella and tasty cheese with the smoked paprika and flour. Set aside.
Heat the oil in a large heavy-based frying pan. Cook the chorizo, onion and green pepper together over a medium heat for 8 minutes. Add the garlic and chilli and cook another 2 minutes.
Add the beer, then the cheese mixture in two lots. Cook, stirring, until mixture is smooth and melted. Serve immediately topped with tomatoes and coriander and a squeeze of lime.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.