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Warm Mexican Cheddar and Coriander Dip

With Devondale Original Butter, Devondale Light Sour Cream and Cobram Cheddar

Serves 6
Preparation Time: 15 minutes
Cooking Time: 5 minutes


  • 30g Devondale Original Butter
  • 2 spring onions, finely chopped
  • 1/2 small green chilli, seeded and finely chopped (optional)
  • 1 small clove garlic, crushed
  • 1/2 cup Devondale Light Sour Cream
  • 1 1/3 cups grated Cobram Cheddar Cheese
  • 2 tablespoons finely chopped fresh coriander
  • tortilla strips or corn chips, for serving
  • baby vegetables, for serving


  • 1. Melt the butter in a saucepan over low heat until melted. Gently sauté spring onions, chilli and garlic for 1 minute, or until fragrant. Stir in the sour cream and heat until just simmering.
  • 2. Stir in the cheese until melted then remove from heat and stir in coriander.
  • 3. Pour mixture into a serving bowl and serve with corn chips and baby vegetables. Dip will become thicker as it cools.


  • Adjust chilli to suit your personal taste.
  • Devondale Tasty All Rounder Shredded Cheese can be substituted for the Cobram Cheese, if desired.
  • Baby coloured capsicum, small radishes, baby carrots and sugar snap peas make perfect accompaniments for this dip.