Starters
Cheese and pepper dip
Hot, melty cream of cheeses with piquillo pepper.
VegetarianGluten-free
Ingredients
- 150 g cream cheese
- 100 g grated cheddar cheese
- 4 piquillo peppers
- 100 g cooking cream
- 1 garlic clove
- 1/2 teaspoon sweet paprika
- Salt and pepper to taste
- Chopped chives to garnish
Step-by-step
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- Put the garlic and the piquillo peppers in the mixing bowl and chop 4 sec/speed 5.
- Add the cream cheese, the cheddar and the cream.
- Set 6 min/80°C/speed 3 until the cheeses melt.
- Add the paprika, the salt and the pepper and mix 20 sec/speed 4.
- Check that you get a smooth, melty cream.
- Transfer to a bowl suitable for serving hot.
- Sprinkle chopped chives on top.
- Serve immediately with nachos or crudites.
Tips
- Serve the dip hot so it keeps its melty texture.
- Add a touch of cayenne if you like it spicy.
- Serve with breadsticks or crunchy vegetables.
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