Mexican Salsa Dip

• 140g (1/4pt) Sour Cream                                                                                   

• 150g (5oz) Cream Cheese

• 1 x 200g Jar of Isabella’s Devilish Tomato Chutney

• A little Cheddar to sprinkle on top

• An Optional extra – sliced Jalapenos peppers as many as you dare!

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1. Mix together the sour cream and cream cheese in a bowl until smooth.

2. Spread the cream mixture evenly into a shallow serving dish (approx diameter 18cm/7inch).

3. Allow this mixture to set for 1 hour in the fridge.

4. Next carefully cover the cream mixture with the

5.           Devilish Tomato Chutney.

6. Finally lightly sprinkle the cheese over the chutney, then scatter with the jalapeños slicesto finish,

7. Serve the dip with Tortilla chips

A great dip to share with Friends!

Devilish Tomato Chutney can also be used

as a dip, straight from the jar.

Or simply stir into baked beans, served with burgers, cheese or salad, even to spice up a Bolognese.