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Cream cheese spread with peppers

updated

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Ingredients for 1 servings:

  • 50 g bell pepper(s), red
  • 150 g double cream cheese
  • 50 g sour cream, firm
  • 30 g paprika paste, mild
  • 1 tsp powdered sugar
  • 1 pinch(s) pepper, white
  • 1 pinch(s) chili flakes, without seeds
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian

Wash the bell pepper and peel it with a vegetable peeler. Remove the core and cut approximately 50 g into small cubes, then set aside. Store the rest in a sealed container in the refrigerator for later use. Combine the remaining ingredients in a blender, blend until creamy, and season with salt and pepper. Fold in the diced bell pepper before serving. The spread can also be served as a dip for all kinds of vegetable sticks.

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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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