LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
8-10
OVERNIGHT
20 MINS
OVERNIGHT
INGREDIENTS
For the crust:
1 bag (145g) Doritos Sweet Chilli Pepper Corn Chips, finely crushed
50g butter, melted
For the filling:
2 tubs (250g each) full-fat cream cheese, softened
1 cup (250g) sour cream
1 cup (250ml) Wellington's Sweet Chilli Sauce
Pinch of salt
Squeeze of lemon juice
To finish:
½ cup (125ml) Wellington's Sweet Chilli Sauce
Fresh thyme sprigs, to garnish
Whole Doritos Sweet Chilli Pepper Corn Chips, for scooping
METHOD
1. Line and grease the base and sides of a 17cm springform tin with baking paper or cling wrap. *Chef's tip: at this larger volume, a springform is essential, you need clean vertical sides to release the "cake" once fully set.
2. Mix the crushed Doritos Sweet Chilli Pepper Corn Chips with melted butter until it resembles wet sand. Press firmly and evenly into the base, going slightly up the sides if you'd like a defined edge. Chill for 25 minutes while you make the filling.
3. In a large mixing bowl, add the cream cheese sour cream, Wellington's Sweet Chilli Sauce, salt and lemon juice, and beat until fully combined and smooth.
until completely smooth.
4. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover with cling wrap and refrigerate overnight.
5. Just before serving, run a thin knife around the inside edge of the tin before releasing the springform. Spread the sweet chilli sauce over the top and garnish with fresh thyme.
6. Serve with Doritos for scooping and ENJOY!
Sweet Chilli Chip & Dip
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LEVEL:
EASY
SERVES:
8-10
TOTAL TIME:
OVERNIGHT
PREP TIME:
20 MINS
COOK TIME:
OVERNIGHT
Sweet Chilli Chip & Dip
INGREDIENTS
For the crust:
1 bag (145g) Doritos Sweet Chilli Pepper Corn Chips, finely crushed
50g butter, melted
For the filling:
2 tubs (250g each) full-fat cream cheese, softened
1 cup (250g) sour cream
1 cup (250ml) Wellington's Sweet Chilli Sauce
Pinch of salt
Squeeze of lemon juice
To finish:
½ cup (125ml) Wellington's Sweet Chilli Sauce
Fresh thyme sprigs, to garnish
Whole Doritos Sweet Chilli Pepper Corn Chips, for scooping
METHOD
1. Line and grease the base and sides of a 17cm springform tin with baking paper or cling wrap. *Chef's tip: at this larger volume, a springform is essential, you need clean vertical sides to release the "cake" once fully set.
2. Mix the crushed Doritos Sweet Chilli Pepper Corn Chips with melted butter until it resembles wet sand. Press firmly and evenly into the base, going slightly up the sides if you'd like a defined edge. Chill for 25 minutes while you make the filling.
3. In a large mixing bowl, add the cream cheese sour cream, Wellington's Sweet Chilli Sauce, salt and lemon juice, and beat until fully combined and smooth.
until completely smooth.
4. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover with cling wrap and refrigerate overnight.
5. Just before serving, run a thin knife around the inside edge of the tin before releasing the springform. Spread the sweet chilli sauce over the top and garnish with fresh thyme.
6. Serve with Doritos for scooping and ENJOY!