This Philadelphia cheese and red pepper pâté is perfect for spreading on toast or assorted canapés, or as a dip to enjoy with bread sticks or Mexican nachos, for example, because it has a unique and incomparable flavor. Get this recipe for cream of bell peppers and use it to prepare some ideal appetizers for your most precious guests.
Ingredients to make Bell Pepper Cream:
• 1 bell pepper or a small can of bell peppers
• 1 can of 200 g Philadelphia-type cream cheese
• ½ teaspoon paprika powder
• 1 pinch of salt
• White pepper to taste
How to make Bell Pepper Cream:
If you use fresh bell pepper, it must be pre-baked or roasted on the kitchen stove in order to remove the skin. If you use the pepper already processed, extract all the water in which it is preserved from the can. Process the pepper in a blender, mixer or by hand with a fork, until it is like a paste.
Mix by hand with a wire whisk along with room temperature cream cheese, paprika powder, salt and pepper to taste.
Tip: The red pepper cream spread should be creamy, so do not mix all the pepper with the cheese at once, but little by little.
Serve this cream of roasted peppers that is ideal for canapés and eaten with spreadable bread.
