Philadelphia cream cheese and sweet chilli sauce dip – serve with a vegetable platter or crackers and chips. Always the first dip to be gobbled up at my bbq’s!
Ingredients:
250 g Philadelphia cream cheese, at room temperature (this is crucial otherwise the lumps are so hard to get smoooth!)
200 g sour cream
½ cup sweet chilli sauce
4 spring onions, finely chopped
¼ red capsicum, very finely chopped (optional but always gives good colour!)
Instructions:
Mix or beat cream cheese in a bowl until smooth.
Mix in sour cream, sweet chilli sauce, spring onions and capsicum until combined.
Cover and refrigerate until ready to serve.
Notes:
Can be made up to 24 hours ahead, it will enhance the flavours.
You can use either Light or full fat version of Philly and Sour Cream – the flavour will still be there!