Before I even get started I must issue you with a warning. If you’ve stumbled across this page via a search engine and are looking for a chilli dip that is sweet, tangy and of the Thai variety then I would politely suggest that you take a step back and leave as swiftly as you arrived! Because this particular Chilli Dip, as devilishly delicious as it is, should probably come with a health warning! It’s also so simple that you could do it without the recipe, but is so mouthwateringly naughty that I couldn’t help but share it. Devised by a Scottish friend, she’s certainly proving the stereotype that the Scots like their food calorie-tastic true, but hey, everyone needs a treat!
Next time you’re throwing a party put a bowl of this on the table-I promise your guests will be salivating with cheesy, gooey, chilli joy quicker than you can say “deep fried mars bar!”
Prep time: 5mins. Cook time: 20mins. Serves: 8-10
About 400g left over chilli con carne, or 1 400g tin *see Foodie Tip*
200g soft cheese
1/2 ball of mozzarella
1. Preheat your over to 200 degrees. Tip your chilli con carne into a heatproof dish, and add the soft cheese. Mix well until evenly combined.
2. Grate your cheddar cheese and tear your mozzarella into rough chunks. Scatter on top of the chilli mixture.
3. Transfer the dish to the oven for 20 minutes, until the cheese is melting and bubbling. Remove from the oven and leave to cool for 5 minutes before serving with chunks of baguette or tortilla chips.
Foodie Tip: The original recipe, as provided by the fabulous Scottish Sharon, is made using a tin of Stagg chilli, making this recipe incredibly simple. I tend to use leftover chilli con carne, as I just can’t bring myself to buy the tinned version, but I must admit-my attempts have never quite lived up to the original! Feel free to scatter extra chilli flakes on top just before serving for am extra kick!