Murray’s Chili Cheese Dip

Chili lovers, this one’s for you! This simple recipe makes a quick party dip in just minutes, with a blend of classic spiced chili and three bold cheeses. We’ve combined cool cream cheese, spicy pepper jack, and our award-winning Cavemaster creation, Stockinghall Cheddar, for a mix of bright flavor that pairs perfectly with the cumin and chili-spiced sauce. Combined until smooth, this hearty and intensely cheesy dip is the ultimate topping for crackers, bread, or anything in between.

Featuring

prep time
5minutes
assembly time
10minutes
Serves
6people

preparation & ingredients

15 oz. (1 can) Chili

1 tsp. Chili Powder

1 tsp. Ground Cumin

8 oz. cream cheese

1 ½ cups Stockinghall Cheddar, grated

1 ½ cups Maple Leaf Pepper Jack, grated

½ bunch Cilantro, chopped

1 ea. Murray’s Sea Salt Crackers, 4oz.

Add the canned chili, chili powder, ground cumin, cream cheese, and ½ cup of water to a medium sauce pot. Heat over medium high heat until simmering.

Slowly add the grated cheese, whisking constantly. If the sauce begins to get too thick, add warm water, ¼ cup at a time. Continue to heat until cheese has melted completely.

Once melted, add in ¾ of the chopped cilantro, saving the remainder for garnishing the top.

Serve the cheese dip with crackers of your choice!