Cream Cheese Chili Dip

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Total Time
0 mins
30 mins

A recipe given to me by friends in Tripoli, Libya. Perfect for a drinks party spread onto crackers or bruschetta and great as a BBQ appetizer with crudites. Vary the amount of chilies for heat and do not be tempted to use lower fat cream cheese as it will not work.

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  1. In a food processor, add the chillies, garlic and half the coriander. Pulse until very finely chopped.
  2. Add the cream cheese, sugar and salt. Process for a few seconds.
  3. Add 3 Tablespoons of the yoghurt and the remaining coriander.
  4. Process for about 30 seconds more, or until well combined.
  5. Remove from the processor into a bowl, add more yoghurt, if required, stir well to achieve a consistency you like.
  6. Serve on crackers or with crudites (vegetable sticks).