Cheesy Fajita Dip

Farrah’s Fire Roasted Pepper Wraps
Farrah’s Smoky Chipotle Spice Mix
2 ½ cups grated cheese
1 Tbsp cornflour
1/2 Tbsp butter
1 garlic clove, minced
1 onion, finely chopped
375ml evaporated milk
2 - 3 Tbsp milk

Preheat oven to 180°C.

To make the chips:

Place wraps on a chopping board and lightly spray one side of each wrap in oil. Cut out shapes with a cookie cutter or sharp knife. Lay the shapes out on baking trays with the olive oil side facing down. Bake for 6-8 minutes or until lightly golden.

Place cheese and cornflour in a bowl, toss to coat. Melt butter over medium heat in a large saucepan or small pot. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

Add evaporated milk and cheese. Stir, then add Farrah's Fajita Spice Mix. Stir until cheese melts and it becomes a silky sauce.

The dip thickens when it cools, and milk can be added later to adjust to taste. Remove from heat. Serve warm or at room temperature - it will be soft and scoop-able even when it cools.