Chilli Dip

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My new favourite dip! This dip can be made with my Chilli Con Carne or Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas or indeed if you have your own favourite chilli recipe, you can use that. The layers of flavour and texture already in chilli are enhanced with the addition of mascarpone or cream cheese and grated cheddar turning your chilli into a luscious and creamy dip.

This recipe is a great way to use some left over Chilli Con Carne or Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas and the perfect dip to whip up from some frozen chilli should you need a last minute dip for surprise visitors or hungry children. It is also really easy to scale up should you be feeding a crowd. I have served it here with tortilla chips but this dip is also delicious with fresh tortillas.

How to make Chilli Dip

Collect all your ingredients together:

• Chilli con Carne or Vegetarain Chilli
• Grated cheddar cheese
• Mascarpone cheese or cream cheese such as Philadelphia cheese
• Toppings such as chopped, fresh coriander and sliced red chilli
• Crispy or fresh tortillas

Make the dip:

1. Heat the chilli and add the cream cheese and grated cheddar cheese.
2. Mix well and warm until the cheese has amalgamated and the dip is hot.
3. Transfer to a serving bowl and garnish with coriander and sliced red chillies and serve with tortillas.

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