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Cream cheese with peppers and onions

updated

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Ingredients for 1 servings:

  • 2 packs of cream cheese, natural, approx. 200 g each
  • 1 cup of crème fraîche, approx. 150 – 200 g
  • 2 onions
  • 1 ½ pointed peppers
  • 1 clove(s) garlic
  • 3 tsp parsley, fresh or frozen
  • salt and pepper
  • e.g. cream or milk

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

very tasty as a spread or dip

Mix the cream cheese and crème fraîche until creamy. If the consistency is too thick, you can stir in a little more cream or milk. Then finely dice the onions and bell peppers, finely chop the garlic, and add to the cream. Stir the parsley (I use frozen) into the cream and finally season with salt, pepper, and harissa. It’s best to prepare the cream the day before you plan to eat it, as this allows it to infuse properly and taste even better. The cream can be served as a spread on fresh bread or baguette, or as a dip for vegetables, pretzels, or crackers.

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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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