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Chili cream cheese spread

updated

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Ingredients for 10 servings:

  • 1 cup double cream cheese
  • 1 chili pepper(s), e.g. B. Goronong
  • Sea salt
  • Pepper from the mill
  • olive oil

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

easy and quick to prepare, but super tasty

Halve the chili pepper, remove the seeds, and remove the septum. First, julienne the chili, then dice it. Mix with the cream cheese, add about 1/2 teaspoon of sea salt and ground pepper, and mix with a fork. Add a little olive oil and continue mixing with a fork for about 2-3 minutes. Finally, smooth the mixture with a damp teaspoon and add a few more drops of olive oil. Let it sit in the refrigerator for at least 24 hours. It makes a great spread on bread or simply as a dip for vegetable strips or tapas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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