• Preparation time 10-15 minutes • Cooking time 5-6 minutes


  • 30g butter
  • 4 shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
  • ½ teaspoon Mexican chilli powder
  • 125g (1/2 cup) sour cream
  • 120g (1 ½ cups) grated cheddar cheese
  • 1 tablespoon drained slice jalapeno chillies, finely chopped
  • 2 tablespoons chopped fresh coriander


  1. Melt the butter in a medium saucepan over low heat. Add the shallots and garlic, and cook for 1 minutes or until the shallot softens slightly. Add the chilli powder and cook, stirring for 30 seconds or until aromatic.
  2. Stir the sour cream into the shallot mixture. Add the cheddar cheese and cook, stirring for 2-3 minutes or until the cheese melts. Stir in the jalapeno chilli and coriander. Transfer to a heatproof serving bowl and serve in a dipping bowl surrounded by our delicious Thom Thum Gourmet Mini Rolls.