Back
Roasted Pepper Dip
Ingredients:
All ingredients
- 200g of Hochland Gouda or Creamy cheese
- 1 roasted red pepper
- 1 g salt
- 2 g crushed peppercorns
- 5 g parsley
- 70 g double cream (36%)
- 3 g chili pepper
- 3 g sweet pepper
Recipe step by step
- 1. roast the pepper in tinfoil for 40 minutes at 170°C
- 2. peel the pepper after roasting
- 3. put the Gouda cheese or Sour cream Creamy cheese into a bowl, add the cream
- 4. add the roasted pepper, both types of pepper powder and salt
- 5. blend all the ingredients with a mixer until you get smooth mass
- 6. add finely chopped parsley and crushed peppercorns, stir
- 7. serve with crackers, vegetables cut into matchsticks and nachos