Roasted pepper and Gouda dip
39
- Prep Time10 min
- Total Time10 min
- Makes2 1/2 cups (625 mL)
Andreas Trottmasndorff
Ingredients
1 roasted red pepper
1 jalapeno
2 1/2 cups grated gouda
1 cup regular sour cream
1/2 cup crumbled feta
2 tbsp coarsely chopped fresh coriander
Instructions
Pat red pepper dry with paper towel. Thickly slice. Coarsely chop jalapeño. Place both in a food processor. Add Gouda, sour cream and feta, then whirl until pepper is as fine as you like.
Serve right away or, if making ahead, cover and refrigerate up to 2 days. For best flavour, bring to room temperature before serving. Sprinkle with coriander just before serving. Fabulous with tortilla chips, sliced toasted baguette, crackers or flat bread for dipping.
Nutrition (per serving)
Calories 35, Protein 1.9g, Carbohydrates 0.6g, Fat 2.8g, Sodium 74mg.
Hot or cold, this is a test kitchen favourite! We love the spicy kick from jalapeño mixed with Gouda, feta and sour cream, and the roasted pepper adds a festive rosy hue. Make this dip days ahead if you like.
Fondue Dip
For a hot baked dip, follow the method above but replace sour cream with a 250-g block regular cream cheese. Scrape into an oven-safe dish, pretty enough for serving. Bake, uncovered, in top third of preheated 400F (200C) oven until heated through and top starts to brown, 10 to 15 minutes. Sprinkle with coriander just before serving. Place dish on a platter and surround with sliced toasted baguette or pita triangles.
