The magical combination of cheese and chilli in a dip.
This is one of those fab dips that you can make ahead of time and just pop it into the oven to warm up again. It freezes well and if you want to make it a bit more substantial add some cooked chopped meat, this one has some cooked chicken stirred through. Pulled pork, chorizo and slow cooked beef work well too.
1 large onion, finely diced
4 garlic cloves, crushed
2 tablespoons smoked paprika
1 teaspoon chipotle chilli powder
1 tablespoon dried oregano
3 tablespoons gluten free plain flour
1x400g tin crushed tomatoes
200-300g cheddar cheese
Salt and pepper
In a large pan, melt the butter, add the onion, cook until soft. Add the garlic and cook for 1 minute.
Add the flour, smoked paprika, chipotle chilli and oregano to the pan and stir over medium heat for 1 minute.
Add the milk and tinned tomatoes and stir constantly until thickened.
Turn off the heat, add most of the grated cheese and stir until the cheese has melted.
Serve now or pour into oven proof dish, top with the remaining cheese and bake in a 200 degree oven until the cheese has melted and is golden.