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Tuesday, June 28, 2011

Creamy Tangi Salasa Dip with Nacho chips

Creamy Tangi Salasa Dip with Nacho chips


Cheese Slice: 2
Fresh Cream: 2 tbsp
Onion: 1 (Medium,finelly chopped)
Tomato: 1( Large,Finelly Chopped)
Garlic Cloves:2-3( Crushed)
Green chillies: 1 (Finelly chopped)
Sugar: 1/4 tsp
Black Pepper Powder:1/4 tsp
Salt: to taste
Milk:1/4 cup
Mexican Seasoning: 1 tsp
Olive oil:3-4 tbsp (for cooking)
Coriander Leaves : 2 tsp


  • Place a small amount of Olive Oil in a sauce pan.
  • Heat over low heat, then add onion, garlic  cook until the onion becomes transperent..
  • Add tomatoes as well as the juice of these tomatoes.
  • Now add Cheese slices,milk and fresh cream and mix well. Allow the mixture to boil.
  • Once it starts boiling,cook over low heat slowly until the tomatoes and other ingredients form a thickened sauce.
  • Add mexican seasoning and mix well.
  • Add the fresh coriander leaves  and simmer for 10 minutes over low heat. Add salt and pepper to your liking
  • Your Salsa dip is ready. Serve with Nacho dips.

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