March 30, 2026

Loaded Mexican Party Dip

Serves:

Cooking Time:

< 30 min

Ingredients:

350 g LANCEWOOD Jalapeño Chutney DIP&TOP® (2 tubs)

Loaded dip:
2 corn cobs, cooked & charred over hot coals or a griddle pan
125 g Feta Cheese
pickled onion(s)
store bought or see recipe below
15 ml fresh coriander

To serve:
145 g tortilla chips
15 ml fresh chillies, chopped

Pickled onions:
60 ml sugar
30 ml oil
salt & freshly ground black pepper to taste
2 red onion, sliced

Method

Loaded dip:

Spread the dip onto a large serving platter or large bowl.
Cut the corn from the cob and sprinkle evenly onto the dip.
Crumble over the feta, drain the pickled onions (see instructions below) and also place them on top.
Garnish with fresh coriander.

Pickled onion:

Mix the sugar, vinegar and oil together and season to taste. Mix until sugar has dissolved.
Add the onions and mix through. Leave to stand for 1 hour (or longer if time allows), tossing every now and then.

To serve: Serve the loaded dip with tortilla chips and chilli (optional).

HINTS & TIPS: In a hurry? Use a tin of Whole Kernel Corn instead of corn on the cob.