Grilled Cheese Salsa Dip
- 250g Edam or Gouda cheese
- 2 tablespoons cream
- 1/2 cup (110g) salsa
- 120g packet of plain corn chips
- Shred or grate the cheese and place in small saucepan set on low-medium heat.
- Let the cheese gradually melt, stirring frequently so as not to let the cheese scorch the dish.
- Add the cream.
- Transfer to a warm dish, dollop with salsa and serve scattered with corn chips to dip.