Summary

Ingredients

• 1 red pepper (s)
• 50 g butter
• 1 teaspoon vegetable stock
• 1 teaspoon paprika powder, (rose paprika)
• 50 g cashew nuts
• 1 chilli pepper (s)
• 90 g butter

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Instructions

1. Cut the peppers into very small cubes and cook in a high saucepan with 40 g butter for about 5 minutes. Take the saucepan off the stove (the mixture must not boil), add all the remaining ingredients and puree with the blender. Finally, season the mixture with salt and pepper. If the nuts are seasoned, you can save yourself salt and pepper (depending on your taste).
2. Pour the dip into glasses and leave to stand in the refrigerator for about 1 hour before serving.