Ingredients
For the roasted peppers
500g fresh red peppers
20g Extra Virgin Olive Oil
5g salt
For the cream cheese dip
500g of Quescrem Natural Cream Cheese
100g of the cooking juice of peppers
250g roasted peppers
Tip
Quescrem Natural Cream Cheese, thanks to its flavor and stable structure, allows the production of dips with a creamy texture. In addition, it emulsifies any liquid or oil, thus being able to add a multitude of flavors quickly. This recipe can also be made with canned piquillo peppers.
Preparation
1
Roasted peppers
Preheat the oven to 200º . Coat the whole peppers with the Extra Virgin Olive Oil and salt. Place on the baking sheet and roast without ventilation for 15 minutes. Turn them over and bake for another 15 minutes. As soon as the peppers are removed from the oven, peel and remove the seeds and set aside. Strain and reserve the juice resulting from cooking.
2
Cream cheese and roasted peppers dip
Cut the roasted peppers into squares. Pour the tub of Quescrem Natural Cream Cheese into a bowl and stir with a rubber spatula. Mix the cheese with the juice and add the bell pepper squares. Dose in a bowl.
Presentation
To serve, place crudités, bread sticks, nachos, corn nachos or wheat tortillas around the bowl and decorate with pieces of roasted bell pepper.
