Part two of our chilli jam dip series! I don't think this dip can get any simpler, but it's soooooooo good. A tub of cream cheese topped with our sweet chilli jam. It's amazing how just taking the cream cheese out of it's packet elevates it to a new level.
We've also give you the recipe to make your own tortilla chips, because, well otherwise it just felt too easy. But of course, you can buy them ready made!
Click here for two other Fireflame Chilli Jam Dip recipes
Fireflame Cream Cheese Dip with Homemade Tortilla Crisps
Helen Upshall
10 minutes
Cream cheese topped with our Fireflame Chilli Jam. So simple, but SO DELICIOUS!
Ingredients
FOR THE TORTILLA CRISPS
- 3 wholemeal wraps
- 1/2 tbsp rapeseed oil
- Sea salt
FOR THE DIP
- 280g cream cheese
- 1 jar Fireflame Chilli Jam
- 5g chives, finely chopped
Directions
Preheat oven 180C/160C fan/gas 5.
Cut the wraps into 4cm strips before cutting the strips into small triangles. Place the triangles into a bowl and sprinkle with the oil and a pinch salt. Toss together to lightly coat the triangles in the oil.
Spread the triangles out in one layer on a large baking tray and toast in the oven for 5 - 6 minutes tossing half way through cooking - you want the crisps to be evenly toasted. Remove from oven and allow to cool.
In the meantime, turn the cream cheese out of its pot onto a large serving plate or platter. Generously spoon over the Fireflame Chilli Jam and sprinkle with the chives.
Once cooled, add the tortilla crisps to the plate and serve.
