Friday, 30 September 2016

Roasted Red Pepper & Cheddar Dip

Pimento cheese is a classic of southern U.S. cooking, but it can be much improved by using good Cheddar cheese and freshly roasted peppers. Now's the time!

Actually, you could make the time last all winter if you roast red peppers now and freeze them. And of course, I am not a fan of red bell peppers; Red Shepherd, Chervena Chushka or other similar long pointed red roasters are the kind you are looking for.

about 2 cups dip
30 minutes to roast the peppers
30 minutes to finish the dip


Roast the Red Peppers:
4 medium red peppers

Cook the peppers under the broiler, turning them as the skin blackens, until they are roasted all over. Pile them up in a bowl, and cover them, until they cool. Then remove the stems and seeds, and peel them. Chop the flesh finely.

This can be done up to a day ahead.

Finish the Dip:
1 clove of garlic
1/4 teaspoon salt
1/2 teaspoon hot smoked paprika
1/2 cup mayonnaise, light is fine
150 grams (5 ounces) old Cheddar cheese, grated

Peel and mince the garlic. Put it in a small shallow baking dish with the chopped red peppers, and mix them with the salt, paprika, and mayonnaise. Grate the cheddar and mix it in.

Move the oven rack so it is about 8" from the broiler, then put in the dip and broil at this distance until lightly browned and bubbling. This will not take much more than 5 minutes, so watch it carefully.

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