Chilli Cheese Dip

Chilli Cheese Dip

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A creamy, indulgent chilli cheese dip recipe. The Knorr Vegetable Stock Pot ensures maximum flavour, whilst cream cheese, Cheddar cheese and mascarpone add a rich texture. A hearty appetiser that everyone will love.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 15 ml Olive oil
  • 1 Small onion, finely chopped
  • 2 Cloves garlic, chopped
  • 4 Red chillies, seeded and finely chopped
  • 5 Jalapenos, finely chopped
  • 1 Knorr Vegetable Stock Pot
  • 200 ml Cream cheese
  • 100 ml Mascarpone
  • 100 g Parmesan, grated and divided
  • 50 g Cheddar cheese, grated
  • 5 ml Robertsons Black Pepper


  • Heat the oil in a large frying pan. Add the onions and cook on medium heat for 3-4 minutes, until the onion starts to soften. Add the garlic, chillies and jalapenos. Cook for 3-5 minutes until vegetables are golden and starting to brown. Turn to low heat.
  • Add the Knorr Vegetable Stock Pot, cream cheese and mascarpone to the pan and heat gently, stirring constantly for 4-5 minutes. Add 80 g of the Parmesan and all of the Cheddar cheese. Heat sauce through for another 5 minutes, until the cheese has melted and sauce has reduced slightly. Season with black pepper.
  • Pour sauce into a serving bowl and serve warm and sprinkle with remaining Parmesan (or Cheddar), or for a firmer spreadable dip, chill in the refrigerator for 1 hour.
  • Serve with crackers, crusty bread or crunchy carrot sticks.