3 Tablespoons peeled, seeded and chopped roasted red pepper (or jarred pimientos)
¼ cup mayonnaise
1 garlic clove, mashed into a paste
2 teaspoons lemon juice
½ teaspoon dry mustard
1 teaspoon worcestershire sauce
¼ teaspoon ground cayenne pepper
8 ounces extra sharp cheddar cheese
Beat the above ingredients, except cheddar cheese with a spoon or spatula until combined. Add cheddar cheese and mix well.
To roast peppers:
Place pepper on a baking sheet lined with foil. Turn the broiler on high. Place the baking sheet about 6 inches below the broiler and broil, turning occasionally with tongs, until the skin is blackened all over. Remove from the oven and place in a paper bag, folding the top of the bag over to allow the peppers to steam. In about five minutes, when the pepper is cool enough to handle, peel off the skin. It should come off easily. Remove the stem and seeds.
If you have a gas stove, you can do this over a burner, using tongs to hold the paper above the flame. You can also do this on the grill.
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