Spicy Capsicum & Cheddar Dip Recipe – Jalapeño & Indian Spices

Last Updated on 2 months by Neha Deshmukh

Spicy Capsicum & Cheddar Dip Recipe – Jalapeño & Indian Spices

Hey everyone! I’m so excited to share this dip recipe with you. It’s a total crowd-pleaser, and honestly, it’s become a staple at any get-together I host. I first made this for a game night with friends, and it disappeared fast. The smoky capsicum, the creamy cheese, and that little kick of spice… it’s just addictive!

Why You’ll Love This Recipe

This isn’t your average cheese dip. We’re taking the classic comfort of cheddar and giving it a vibrant Indian twist. Roasting the capsicum brings out a sweetness you just can’t get any other way, and the blend of cumin and jalapeño adds a warmth and spice that’s seriously satisfying. Plus, it’s surprisingly easy to make – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up this delicious dip:

• 1 capsicum
• 1 yellow onion
• 2 tomatoes
• 1 green chilli
• 2 jalapeños
• 1 teaspoon minced garlic
• 200gm cheddar cheese
• 1 cup evaporated milk
• ?? cup milk (adjust to consistency)
• 2 teaspoons corn flour
• 1 tablespoon butter
• ?? teaspoon black pepper
• ?? teaspoon cumin powder
• Salt to taste
• ?? cup coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this dip extra special:

• Capsicum Roasting: Don’t skip roasting the capsicum over an open flame! It gives it this incredible smoky flavour that’s key to the dip. If you don’t have a gas flame, don’t worry – I’ve included oven instructions in the FAQs.
• Cheddar & Indian Spices: The combination of cheddar with cumin powder is magic. It’s such a simple way to add depth and warmth. Feel free to experiment with different types of cheddar too – a sharp cheddar will give it a real bite!
• Evaporated Milk: Using evaporated milk makes the dip extra creamy and rich. It’s a little trick I learned from my grandmother, and it makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast your capsicum over an open flame until the skin is completely charred. Don’t be afraid to get it nice and blackened! Once cooled, peel off the skin and chop the capsicum finely.
2. In a pan, melt the butter over medium heat. Sauté the minced garlic and chopped onion for about 2 minutes, until they’re softened and fragrant.
3. Add the green chilli, one sliced jalapeño (save the other for garnish!), the roasted capsicum, half of the chopped tomatoes, and a pinch of salt. Cook for another minute, stirring everything together.
4. Sprinkle the corn flour over the mixture and stir well to combine. This will help thicken the dip.
5. Pour in the evaporated milk and regular milk. Now, stir continuously over medium heat. This is important to prevent sticking and ensure a smooth dip.
6. Add the black pepper, cumin powder, and salt to taste. Stir in the grated cheddar cheese until it’s melted and everything is beautifully combined.
7. Simmer the dip, stirring constantly, until it thickens to a lovely, creamy consistency. This usually takes about 5-7 minutes.
8. Transfer the dip to a serving bowl. Garnish with the reserved tomatoes, jalapeño slices, and a generous sprinkle of fresh coriander leaves.
9. Serve warm with your favourite nacho chips or tortilla crisps. Enjoy!

Expert Tips

• Don’t Overcook: Be careful not to overcook the dip, or it might become grainy. Keep stirring and remove from heat as soon as it reaches your desired consistency.
• Taste as You Go: Everyone’s spice preference is different! Taste the dip throughout the cooking process and adjust the salt, pepper, and chilli to your liking.
• Fresh is Best: Using fresh ingredients really makes a difference in the flavour of this dip.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Remove the green chilli and jalapeño altogether.
  • Medium: Use one jalapeño, seeded and sliced.
  • Hot: Leave the seeds in the jalapeño and add a pinch of cayenne pepper!
• Vegan Adaptation: My friend, Priya, who’s vegan, loves this dip! Simply swap the cheddar cheese for a plant-based cheddar alternative and use plant-based milk instead of regular milk.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Festival Adaptation: This dip is perfect for game day or the Super Bowl! It’s always a hit with my family during those events.

Serving Suggestions

This dip is incredibly versatile! Here are a few ideas:

• Nacho chips
• Tortilla crisps
• Vegetable sticks (carrots, celery, cucumber)
• Warm pita bread
• As a topping for tacos or quesadillas

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

FAQs

1. Can I roast the capsicum in the oven if I don’t have a gas flame?

Absolutely! Preheat your oven to 200°C (400°F). Place the capsicum directly on the oven rack and roast for about 20-25 minutes, turning occasionally, until the skin is blackened and blistered. Then, follow the same cooling and peeling instructions.

2. What type of cheddar cheese works best in this dip?

A medium or sharp cheddar works really well. A sharp cheddar will give it a more pronounced flavour, while a medium cheddar will be milder.

3. Can this dip be made ahead of time?

Yes, you can! Make the dip up to 24 hours in advance and store it in the refrigerator. You might need to add a splash of milk when reheating to restore its creamy consistency.

4. How can I adjust the spice level of this dip?

Easily! Adjust the amount of green chilli and jalapeño, or add a pinch of cayenne pepper for extra heat.

5. What other vegetables can I add to this dip?

You could try adding roasted corn, chopped spinach, or even some diced bell peppers for extra flavour and texture.

6. Is evaporated milk essential, or can I substitute it?

While evaporated milk gives the best creamy texture, you can substitute it with heavy cream or half-and-half. You might need to adjust the amount to achieve the desired consistency.