Christmas Nachos with Cranberry and Jalapeno Dip


    For the dip:

    • 1 jar onion marmalade
    • 100g cranberries
    • 30g jalapeños (or to taste)
    • 1 large tbs brown sugar
    • 50ml water
    • 20g freshly grated ginger
    • Olive oil

    For the nachos:

    • Bag of nachos
    • Avonmore Sour Cream
    • Ripe avocados if available
    • Chopped fresh rosemary


    Turn the oven on to 180c

    1. In a bowl combine the cranberries, water, jalapeños, sugar and ginger. Drizzle with some olive oil, mix through and put on a baking tray.
    2. Put into the oven without covering and cook for 15 minutes. The cranberries should be just soft.
    3. Remove from the oven and mix in with the onion marmalade. Set aside.

    To assemble:

    Place the nachos on a plate, put the dip into a bowl, and the Avonmore Sour Cream in another.  Sprinkle some freshly chopped rosemary on the top and serve.


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