Calabrian Chili Cheese Dip with Olive Oil Crostinis
Calabrian Chili Cheese Dip with Olive Oil Crostinis
2 cups | 15 minutes
Your bachelor watch parties, Sunday football, and Bravo binge nights are simply begging for this spicy cheese dip to be added to your snack spread! It’s spicy, creamy and perfect served with crispy crostinis.
Looking for a quick and delicious snack that’s perfect for game days or a crappy reality tv watch parties? This Calabrian Chili Cheese Dip with Olive Oil Crostinis is inspired by my favorite snack from a local wine bar, Palm City. Ready in just 15 minutes, it blends tangy cream cheese and sharp cheddar with a spicy kick from Calabrian chilis, making it an irresistible crowd-pleaser that pairs too perfectly with salty, golden, oven-baked crostini. Trust me, it’ll be gone before you know it so you might want to double it for big hangs!
Dip into these tips
Calabrian chilis can pack quite a punch. If you're unsure about the heat level, start with one teaspoon and taste before adding more.
Make sure the cream cheese is at room temperature before mixing. This helps it blend smoothly with the cheddar. Also, don’t overmix—keeping some texture from the shredded cheddar gives the dip a better consistency.
While I tested this with all the dippers and crostini is the winner, it also pairs well with cucumber slices, radishes and crispy pita chips.
This dip can be made ahead and stored in an airtight container in the fridge for up to a week. Let it come to room temperature before serving.
Calabrian Chili Cheese Dip with Olive Oil Crostinis
2 cups | 15 minutes
Ingredients
1 baguette
olive oil
8 oz (230g) cream cheese, room temperature
2 cups (125g) shredded sharp cheddar cheese
1/2 cup (90g) sour cream
1-2 tsp Calabrian chilis in oil
1 tsp dijon mustard
2 cloves garlic, grated
kosher salt
fresh cracked pepper
1/4 cup (5g) parsley, chopped
Instructions
Preheat the oven to 425.
Thinly slice a baguette into ½” pieces and arrange them on a large baking sheet. Drizzle generously with olive oil and a good sprinkle of salt. Bake until golden and crisp, about 8 minutes. Allow to cool while you make the cheese dip.
In a stand mixer bowl, add 8 oz cream cheese, 2 cups shredded sharp cheddar, 1/2 cup sour cream, 1-2 teaspoons Calabrian chili paste (depending on your spice preference), 1 teaspoon dijon, 2 cloves grated garlic, a pinch of salt and a few cranks of fresh cracked pepper. Mix on low speed just until combined and shredded cheese has broken up a bit, about 2 minutes.
Add the chopped parsley and mix on low just enough to combine, about a minute.
Add to a dish and serve alongside the crostini.
