Ingredients
For the roasted peppers
500 g fresh red peppers
20 g extra virgin olive oil
5 g salt
For the cheese dip
500 g Quescrem Original
100 g of the cooking juice of peppers
250 g roasted peppers
Tip
Quescrem Original, 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
Roasted peppers
Preheat the oven to 200 ºC. 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 clean them of seeds, and set aside. Strain and reserve the juice resulting from cooking.
Quescrem dip and roasted peppers
Cut the roasted peppers into squares. Pour the tub of Quescrem Original 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.
