Cheddar Chili Cheese Dip

Ingredients for 1 servings:

• 250 g sheep’s cheese
• 300 g cream cheese, preferably light
• 250 g red Cheddar cheese
• 3 cloves garlic
• 2 chili peppers, depending on the spiciness maybe just one
• 1 bell pepper(s), red, yellow or orange
• 1 tbsp Miracel Whip, also light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, wash, deseed, and roughly chop the bell peppers, which are easiest to place in a food processor. Also, clean and add the garlic. Halve and deseed the chilies. Chop as finely as possible in the food processor, but do not mash. In a 3-liter bowl, use a fork to break up the feta cheese, then add the cream cheese (light cheese is only used because the other cheeses already have enough fat; if you prefer regular cheese, you can of course use that too), the finely chopped bell peppers, chilies, and garlic cloves, and stir through. Next, grate the cheddar cheese using a coarse grater, ideally on a plate (I always remove the lid from the bowl), then add it directly to the bowl with the other ingredients and continue stirring. The Miracle Whip is only necessary to make the cheese easier to dip in and to thin it out a bit; otherwise, it can be used as a spread without it. It will keep well for 2 weeks in a sealed container in the refrigerator. Tip: I have also spread this cheese on a rolled out yeast dough measuring approx. 40 x 60 cm, rolled it up and cut it into 2 – 3 cm thick slices and baked it as savory snails in a preheated oven at approx. 180 °C for approx. 20 – 30 minutes.