Red Pepper Dip

Saturday, October 15, 2011

This dip takes the piquancy from Italian pickled peppers, the sweetness of Bell peppers, the spiciness of chiles, and the smokiness of Spanish paprika. (If you don't have smoked paprika, you can use chipotle chile for both the smoky and the hot.) Sometimes a bit of sweetener can balance things out if it's too harsh. The hot chile can be whatever you have on hand, from Asian chili sauce to Tunisian Harrisa paste to Louisiana style hot sauce. "Wet" forms work better than powders, though.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • 1 jar roasted red peppers (12 oz)
  • 1 package cream cheese, room temperature - any "fat level" you want
  • hot sauce (see note above) - to taste, depends upon heat
  • 1/2 t smoked paprka (or chipotle and no other hot sauce)
  • 3-4 Italian pickled peppers (the round kind), seeded

Preparation:

Put Italian peppers into the food processor and pulse them to bits. Then put in the rest of the ingredients and process. Taste for blend of flavors - add more of something if you need to. How to Balance Flavors Garnish with bits of fresh red pepper sprinkled over the top if you wish. Be prepared to be asked to bring this dip to parties.

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