Here's a creamy and spicy dip with Mexican flavours. I served it with orange kumara chips which were roasted until golden brown with a little olive oil and a drizzle of maple syrup.
For the dip:
6 tablespoons of creme fraiche
2 tablespoons of Tio Pablo Tropical Salsa Picante de Mango or to taste
1-2 tablespoons of orange juice
A squeeze of lemon/lime juice .
Garnish with coriander.