Baked cheesy chilli dip
Serves: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Baked cheesy chilli dip
This is a great starter to share. If you don’t like chillies, leave them out and add some crumbled crispy bacon to the dip mixture. You could even divide the mix between 2 smaller dishes to bake; one with, and one without jalapenos
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
310Kcal
Fat
28gr
Saturates
14gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
12gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 200g full-fat soft cheese
- 1 x 150ml pot soured cream
- 75g full fat mayonnaise
- 175g mature cheddar, coarsely grated
- 100g grated mozzarella
- 50g Parmesan, finely grated
- 1½ tsp Worcestershire sauce
- 2 tbsp chives
- 15-20g pickled jalapeno chillies, finely chopped
- crudités, tortilla chips and poppy seed twists, to serve
Step by step
Get ahead
Assemble the dip, cover and chill. Allow an extra 5 mins cooking time from chilled.
- Preheat the oven to 190°C, fan 170°C, gas 5. Mix all the ingredients and spread out in a shallow baking dish about 20cm diameter – the dip should be no more than 1cm deep.
- Bake for 20-25 minutes until melted, and golden brown on top. Don’t overheat it, or it may curdle. Allow to cool for 5 minutes. Serve with dippers of your choice such as poppy seed twists, tortilla chips and crudités.
