Thursday, July 07, 2016

MENU's Recipe of the week - Jalapeno and Peppadew Dip

A new dip was needed for entertaining; we found we were becoming a bit staid. Lynne had a pot of Mascarpone cheese and a cupboard filled with pickles, relishes, chutneys and flavours. This is what she made. Use as many peppers as you like, according to your own and your guests’ taste preference or heat tolerance. The brand we used for both was Peppadew's bottled peppers, but there are others on the market
250g pot of Mascarpone cheese - 3 mild or spicy Jalapeno peppers - 1 or 2 mild or spicy Peppadew peppers - 1 t pickle juice from the Jalapeno jar - salt
Roughly chop the two kinds of pepper. Put all the ingredients into a liquidiser or a deep container and, if  using your stick blender, blitz them all together. Do not do this for too long or the cheese will turn to butter. Use the juice from the Jalapenos and/or Peppadews to make it a little more liquid, but do not add too much. Taste and add more peppers if you think it needs it. Add salt as necessary too. It doesn't matter if you have bits of the peppers in the dip. Serve with Banting crackers, corn chips or hot Panini rolls. It goes nicely alongside some guacamole
© John & Lynne Ford, Adamastor & Bacchus 2016

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