The idea for this came from a little Tex-Mex trailer in Bristol called The Woolly Cactus. It serves lunch to office workers on Victoria Street, and claims to be the only place in the UK that does this delicious dip. I find that a little hard to believe – you can get something quite similar from Doritos, so it’s not exactly an alien concept here in Britain – but it’s very good, and here’s how you can whip up a reasonably close approximation at home.
Ingredients (a massive party-size bowl)
200g Monterey Jack cheese
200g processed cheese slices
150ml single cream
a handful of finely chopped coriander
a handful of pickled jalapeno slices, finely chopped
1 small onion, finely chopped
2 tomatoes, deseeded and chopped
1 tsp vegetable oil
Gently fry the onion in the oil until it’s soft and translucent. Break the cheese up, add to the pan, and heat until it melts. You really do need to use processed cheese for authenticity – ideally the kind of plasticky yellow stuff that’s labelled ‘cheese flavoured food product’ because it contains no actual cheese. This is probably the only time you will ever use it in cooking.
Add the tomatoes, jalepenos and cream. Stir it up and heat it through, but don’t let it boil. Serve warm with thick tortilla chips that have been gently warmed in the oven. Leftovers can be kept in the fridge for a few days – it will congeal but can be heated back to liquidity in the microwave.