Five Spicy Cream Cheese DipsCream cheese dips are a tasty, easy way to keep your party guests happy. Here are some spicy dip ideas for your next gathering. | | |
Cream cheese and chilli are one of the most popular combinations of flavours when it comes to dips. The chilli's spiciness is offset and complimented by the coolness of the cream cheese. Chilli and cream cheese dips can be served hot or cold.
Commonly used herbs and spices for dips made using cream cheese and chilli include onion, coriander, chilli powder, hot sauce, garlic, cumin and cocoa powder. Try some of the recipes below for inspiration, then be creative in making your own tasty dip recipes using your own combination of herbs and spices.
Little Chihuahua Chilli Cream Cheese Dip
- 225g sharp cheddar cheese, finely grated
- 225g crumbled feta cheese
- 225g cream cheese
- 680g sour cream
- 1 cup spicy tomato salsa
- 1/2 cup diced chillies
- 1/4 cup chopped olives
- 1/4 cup diced banana capsicum or large red chilli (not too hot!)
- 1 medium onion, minced
- 1/4 tsp garlic powder
- 1/2 tsp chilli powder
- Salt and pepper to taste
Mix softened cream cheese with sour cream. Add all of the other ingredients and stir until well blended. Leave to stand so flavours combine. Garnish with a sprig of coriander and serve with guacamole and extra salsa. Serve with corn chips.
Tasty Beef & Olive Cream Cheese Dip
- 225g cream cheese, soft
- 1/2 cup sour cream
- 500g ground beef, cooked till brown and drained
- 1 cup green capsicum, chopped lengthways
- 2 cups tasty cheese, finely grated
- 440ml jar black olives, chopped
- 1/2 cup green olives, chopped
- 1/2 cup onion, chopped
- 1 large tomato, diced
Stir cream cheese and sour cream together. Reserve tomato. Layer remaining ingredients in a 30cm x 20cm glass baking dish, starting with ground beef then capsicum. Bake for 30 minutes at 180 degrees Celsius. When finished, remove from oven and let cool for 10 minutes. Top with tomato and a dollop of sour cream. Garnish with a sprig of coriander and serve with guacamole, salsa and corn chips.
Kicking French Onion & Cream Cheese Dip
- 225g cream cheese
- 1/2 cup sour cream
- 1 packet French onion soup mix
- Half an onion, minced
- 1 clove garlic minced
- 1 teaspoon red chilli powder
- 1/2 Tblsp tomato paste
- 1/4 tsp ground cumin seeds
- 2 Tblsp parsley, finely chopped
Lightly pan fry onion and garlic. Set to one side. Soften cream cheese and mix with sour cream. Add soup mix and combine well. Add the rest of the ingredients, including onion and garlic from the pan. Cover and refrigerate for 2-3 hours before serving. Garnish with a couple of curls of fresh red chilli. Serve with crunchy mini toasts or grissini.
Five-Minute Sweet Chilli and Cream Cheese Dip
- 1/2 cup sweet chilli sauce
- 225g cream cheese, softened
- 1/4 sour cream
- 4 Tblsp fresh coriander, finely chopped
Combine sweet chilli sauce with chopped coriander. Shape cream cheese and sour cream by placing into a jelly mould then overturning onto a large plate. Pour sweet chilli sauce mix over your cream cheese mountain. (Cheese should remain firm and hold its shape). Serve with hot potato and pumpkin wedges or other roast vegetables.
Spicy Green Capsicum Cream Cheese Dip
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 225g finely grated cheddar cheese
- 1 and 1/2 cups green capsicum, chopped finely
- 440ml can corn with capsicum (Mexican style), drained
- 440ml jar pickled jalepenos, chopped
Mix all ingredients together. Chill for 1 to 3 hours before serving to allow flavours to meld. Top with a dollop of sour cream and guacamole. Garnish with a sprig of coriander. Serve with corn chips and tomato salsa.
Chelsi Woolz enjoys entertaining and keeps her favourite snack and dip recipes in an exercise book at home. She also has a collection of easy dinner recipes for busy week night meals.
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