Fajitas with Cream Cheese Dip

By Anita
  • Cook: 30 min
  • Servings: 4


  • 400 g entrecôte
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 shallots
  • 4 large tortillas or 8 small
  • 1 tsp paprika spice
  • 50 ml sunflower seed oil
  • 3 tsp Worcestershire sauce
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 2 cloves of garlic - finely chopped
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp avocado
  • 0.5 lime
  • 1 clove of garlic
  • salt and pepper

Cream cheese dip

  • 150 g natural Cream Cheese
  • 6 cherry tomatoes
  • 2 jalapeño-chili
  • 1 lime
  • salt and pepper


Want a spicier salsa/dip? Simply add more jalapeños to the cream cheese dip!


Serve the remaining cream cheese dip and guacamole with a large bowl of tortilla chips. Fantastic!

Fajitas with meat hot off the grill in summer or from the frying pan in winter. Topping this dish with a creamy dressing flavoured with lime makes all the difference.

Combine the ingredients for the marinade and marinate the meat for as long as possible – preferably overnight – but 20 minutes will also do.

Grill the meat or fry it in a pan until your preferred doneness. Slice the bell pepper and shallots into strips.

Make the guacamole by mashing the avocado and garlic together and adding lime juice, salt and pepper. Prepare the cream cheese dip by combining the cream cheese with lime juice. Use less lime juice for a thicker dip or more for a thinner dip. Finely chop the cherry tomatoes and jalapeños and add to the dip. Season with salt and pepper.

Heat the tortillas on the grill or in a pan/oven and serve the fajitas immediately!

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