Summary

Ingredients

• 50 g red pepper (s)
• 150 g double cream cheese
• 50 g sour cream, firm
• 30 g paprika paste, mild
• 1 teaspoon powdered sugar
• 1 pinch (s) white pepper
• 1 pinch (s) chilli flakes, without seeds
• salt

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Instructions

1. Wash the pepper and peel it with a peeler. Remove the core and cut approx. 50 g into small cubes and set aside. Store the rest of the packaging in the refrigerator for further use.
2. Put the remaining ingredients in a blender jar, stir to a cream and season with salt and pepper.
3. Before serving the spread, fold in the diced paprika.
4. The spread can also be served as a dip with all kinds of vegetable sticks.