Chili Cream Cheese Dip

5 from 1 vote

Chili Cream Cheese Dip is a party starter! Oven baked, using everyday ingredients and option to serve warm or cold with crackers.

Prep Time5

Cook Time20

Total Time25

Course: dip

Cuisine: Western

Keyword: chili cream cheese dip, cream cheese chili dip

Servings:

Calories: 88kcal

Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Combine: add cream cheese, Greek Yogurt, parmesan cheese, dried onion, salt and pepper to a medium sized heatproof glass bowl. Pour sweet chilli sauce over the top.
Oven bake: place dip into the oven and bake for 10 mins. Use oven mits, to remove and stir to combine.
Return to oven: place the combined dip back into the oven and bake for a further 10 mins.
Remove from the oven: use oven mits to remove dip from oven, place on heatproof surface.
To serve: sprinkle over chopped parsley and dried chilli flakes. Serve warm with corn chips or crackers. Note 4

Note 1 - Serving Bowl: I like to make this dip in a heatproof glass dish. It also doubles as a serving bowl and comes with a handy lid for sealing and refrigerating leftovers. Ensure your dish is oven safe and use oven mits as it will be hot coming out of the oven.
Note 2 - Soup Spoon: this is to stir the dip together after the initial 10 minute cook time. The glass will be hot, so rest it on a heatproof surface. Use a tea towel or oven mit to hang on to the side of the bowl so that it doesn't move around as you stir the dip. Do the same (oven mits) to both return the dip to the oven as well as when you pull it out when cooked.
Note 3 - Cream cheese: I use 2 x 250 gram tubs of cream cheese. It won't matter if you use the block or the tub (ie spreadable version or not), however, measure to the equivalent 500 gram amount.
Note 4 - Serving the dip: I mention in the post that you can serve the dip warm or cold. As the dip cools, it firms up. Refrigerating the dip firms it even more. If serving the dip chilled, allow to come to room temperature, pop a spoon in to aid scooping and dolloping and serve with crackers or toasted corn chips.