Cheddar Chili Cheese Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sheep cheese
- 300 g cream cheese, preferably liht
- 250 g cheddar cheese, red
- 3 cloves garlic
- 2 chilli pepper (s), depending on the spiciness maybe only one
- 1 bell pepper (s), red, yellow or orange
- 1 tablespoon Miracel Whip, also light
Print Recipe
Pin Recipe Instructions
- First wash, core and cut the peppers into large pieces and the easiest way to put them in a food processor. Also clean and add the garlic. Halve and core the chillies as well. Chop as small as possible in the food processor, but do not process into puree.
- Chop the sheep`s cheese in an approx. 3 l bowl with a fork, then the cream cheese (light is only because the other types of cheese already have enough fat, of course you can also use the chopped ones if you prefer to use the normal one) Add paprika, chillies and garlic cloves and stir well. Next, grate the cheddar with a coarse grater, ideally on a plate (I always take the lid off the bowl) and add it directly to the bowl with the other ingredients and stir.
- The Miracel Whip is only necessary so that the cheese can be dipped better if necessary and is a little thinner, otherwise you can use it as a spread without it.
- Keeps in closed containers in the refrigerator for 2 weeks.
- Tip:
- I have already spread this cheese on an approx. 40 x 60 cm rolled out yeast dough, rolled it and cut it into 2 - 3 cm thick slices and put it as hearty snails in a preheated oven at approx. 180 ° C for approx. 20 - 30 min. baked.
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