2 tablespoons olive oil, 1 green bell pepper, seeded and finely chopped, 1 medium onion, finely chopped, 1 jar of finely chopped green chilies (about 127 grams), 1 large tomato, finely chopped, 11/2 teaspoons groundcumin, 1/2 teaspoon salt, 225 grams cream cheese, 3 tablespoons chopped coriander, 2 teaspoons red pepper paste, 1 red bell pepper, seeded and cut into strips (for dipping), 2 baby carrots, peeled and finely chopped. 3 tablespoons coriander, 2 teaspoons red pepper paste, 1 red bell pepper, deseeded and cut into strips (for dipping), 2 baby carrots, peeled and cut into thin strips (for dipping), celery stalks, cut into long strips (for dipping)

How to make it

1. Heat the oil in a large pot over medium heat. Add green bell peppers and onions and sauté for 5 minutes, until vegetables are cooked and soft. Add green chilies, tomatoes, cumin powder and salt and cook for another 3 minutes.

2. Add cream cheese, cilantro and red chili paste. Reduce the heat and continue cooking for 2 to 3 minutes, stirring occasionally, until the cheese is melted and the dip is smooth. Serve in bowls with raw red bell peppers, carrots and celery stalks on the side while still warm.