My love for dips is no secret. I’m not sure why I can’t resist them, but make no mistake; when there are dips around, I’ll be close by.
Garlic and onion, sweet mustard, sour cream and chive, sweet chilli, satay, tzatziki, taramasalata, baba ganoush…the list goes on. I’m happy dipping bread and all kinds of things until there’s an empty bowl.
Last week I shared my recipe for a rich beef mole and admitted that I used it as a dip for my tortilla chips. I just couldn’t help it to be honest. I’m doing my best to cut down on the nacho action, but as a final word on the subject, I’ve decided to share a recipe of mine for chili cheese dip. The world is full of wonderful versions of this, but I like mine because it’s creamy, really cheesy and open to the addition of other ingredients if it takes my fancy. In the height of summer, or the depths of winter, this dip will see you through.
Once you’ve tried this, you won’t make chili cheese dip any other way! Enjoy.
Dimitri’s chilli cheese dip
5 tblspoons double cream
1 red onion (finely chopped)
1 medium red chili (quartered, then sliced)
55g mature Cheddar cheese (finely grated)
2 tspoons olive oil
1 tspoon smoked paprika
sea salt (optional)
I made this dip in a milk pan. It was the perfect size for a small bowl of dip, but you can increase the amounts and make the dip in a large pan if necessary.
Begin by cooking the red onion in the olive oil on the lowest heat until it is beginning to caramelise. This brings out the sweetness of the onion. Add the chilli and give it a good stir. Cook it for a further two minutes and stir to stop the onion from burning.
Pour in the double cream and stir. Add the smoked paprika. Tip the Cheddar in and stir thoroughly until completely melted. Keep stirring until the dip is nice and thick. Taste it. If it needs a little salt to bring the flavours out, add some a little at a time and keep tasting as you do so.
That’s it! Done! You could do lots with this basic recipe. Add more chili, throw in some jalapenos, use different cheese, mix in some chopped Chorizo with the onion, add roasted garlic or stir in fresh coriander at the end of cooking. Just make sure you have plenty of stuff to dip in because this is delicious!