1) Heat a large pan on medium heat. Add 2 Tbsp butter and 1 Tbsp oil.
2) Once the butter is melted, add 1 Tbsp ginger garlic paste and 1 diced jalapeno. Cook for 1 minute.
3) Next, add 1 medium chopped onion, 1/2 cup chopped bell peppers, and 1 1/2 cups chopped tomatoes.
4) Cook this mixture for about 5-7 minutes on low heat or until the tomatoes are nice and soft.
5) Add 1 Tbsp tomato paste, 2 Tbsp pav bhaji masala, and 1/2 tsp red chili powder. Mix and cook for another minute.
6) Next, add 4 oz room temperature cream cheese, 1/2 cup room temperature sour cream, and 1/2 cup peas.
7) Mix together until everything is well combined. You should not see any white spots from the sour cream or cream cheese.
8) After thoroughly combining, add salt to taste.
9) Add 1 cup of shredded cheese (save the remaining 1 cup for the top), 2 Tbsp cilantro and mix well.
10) Once everything is combined, slowly add in 1/2 cup milk while mixing to combine.
11) Transfer the dip into an oven safe dish and top with the remaining 1 cup of cheese.
12) Bake at 375 for 15 minutes or until the cheese is bubbly and golden brown.
13) Garnish with some more fresh cilantro and serve with your favorite chips!