Is anybody else a big fan of those Chilli Philly pourovers? My CTO and I love them, but always have trouble getting a good chilli sauce/Philly ratio. We eat it out of the tub gradually and don’t actually tip it upside down like we’re supposed to, so we always have hardly any sauce at the beginning and no cheese at the end. So I decided that they needed to be combined properly.
This isn’t really a proper recipe, it’s only 2 ingredients! So let’s call it a remake. Besides wanting to mix the 2 components together, I was moved to make this also by the actual product. The pourover is the same size and price as a regular or low fat tub or block of Philly in most supermarkets, and I decided that I’d rather have an extra 30g of cream cheese instead of the layer of chilli sauce, considering I had plenty of sauce at home.
This dip works great with the Sweet Chilli Sauce I posted on here last time, and with any good Thai sweet chilli sauce. It’s fantastic with crackers and veggies, and we also use it as a no-melt alternative to sour cream on hot chips and wedges. It would also make an excellent dipping sauce for Asian finger foods next time you entertain!
Sweet Chilli Cream Cheese Dip
Yields: 2.5 cups
Time: 5-10 min
- 250g tub or block cream cheese, softened at room temperature
- ½ cup sweet chilli sauce
In a stand mixer with the whisk attachment or in a bowl with a hand mixer, beat cream cheese until soft and creamy. Add ¼ cup of the sauce, mix until combined. Scrape sides of the bowl, then add the other ¼ cup of sauce. Whisk/beat until cream cheese is no longer white.
Notes: If you prefer a more subtle chilli taste, you can reduce the amount of chilli sauce to 1/3 or ¼ cup. Taste as you go!