Ingredients
·        250g tub of sour cream, bring it close to room temperature by leaving at out of the fridge for 20 minutes
·        1x can medium chilli beans (or hot if you like it spicy!)
·        1x jar salsa dip (medium or hot)
·        ½ cup grated Noble cheddar cheese
·        Fresh coriander leaves, chopped for serving
·        1 bag of Cheeza-Peno tortilla chips
Preparation
1.     Pre-heat the oven to 180°C fan bake
2.     In a small to medium sized oven-proof dish, layer the chilli beans first, then pour over the salsa. Next spread the sour cream on top with a spatula.
3.     Sprinkle over cheese and bake in a hot oven for 30-40 minutes until golden and bubbly
4.     Let it cool and then sprinkle over coriander and serve with Cheeza-Peno tortilla chips.