Spicy Sheep Cheese Dip or Spread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small bell pepper (s), red
- 0.5 ½ chilli pepper (s), (habanero) or another hot chilli
- 2 cloves garlic)
- 200 g sheep cheese
- 1 tablespoon olive oil
- 1 teaspoon thyme, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C.
- Wash, quarter and core the peppers and remove the dividers. Place together with the habanero (but this whole) with the skin side up on the baking sheet lined with baking paper and put in the preheated oven. Bake for about 10 minutes, until the skin is slightly black. Then put the peppers and the habanero in a freezer bag and let them steep for 5 minutes. Then skin the peppers, skin the habanero and remove the seeds.
- Put the skinned bell pepper and half a habanero in a tall container (e.g. a measuring cup) and puree with a hand blender along with the sheep`s cheese, olive oil, garlic cloves and thyme. Alternatively, you can also put the ingredients in a food processor. Then you can add the other half of the habanero if you like (but be careful - this is very hot!) And season with salt and pepper. Place in the refrigerator until ready to be eaten.
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