This Red Pepper and Cream Cheese Dip draws inspiration from a classic bistro appetizer. The rich blend of roasted red capsicums and cream cheese offers a tantalizing flavor, elevated by the hints of smoked paprika, vinegar, and a touch of heat from red chilli. Though a labor of love requiring a fermenting process of 2-3 days, the final result is a creamy, tangy, and slightly spicy dip that pairs brilliantly with grilled bread or hot fries. Whether you're planning a Christmas appetizer spread or a casual party, this dip will be an instant hit. Remember to serve it drizzled with a generous amount of olive oil for that extra touch of decadence.
Ingredients
4large red capsicums, bell peppers 1 long red chilli
sea salt flakes
splash of whey, optional
splash of sherry vinegar
1-3teaspoons sugar
½teaspoonsmoked paprika
100g(3 1/2 oz) cream cheese, at room temperature so it is smooth and spreadable — thin out with a splash of buttermilk or milk if needed
extra-virgin olive oil
warm grilled bread, to serve
Instructions
You will need to start the red capsicums 2—3 days ahead.
Preferably over an open flame, gently blister the skins of the capsicums and long red chilli — being careful not to take them too far — so they are easily peeled but not mush. You can also do this in a hot oven. Once the skin is loose, place in a bowl, cover with plastic wrap and set aside to steam. Once cool, peel them (see note), remove the seeds and core, then chop them in a food processor to a pulp, but don’t puree.
Put the mixture in a small saucepan over low heat for a few minutes, stirring with a spatula to draw out some of the moisture so you have more of a paste than a liquid. Spread the mixture out on a flat tray and leave to cool. Once cool, weigh it and add 3% of its weight in salt, a splash of whey (not necessary but it will speed up the ferment) and place in a sterilised jar with a small piece of baking paper on top to help prevent bacterial growth. Cover with a lid and leave to ferment for 2—3 days, opening occasionally to burp, until it has a nice tang and flavour.
Strain the mix through a fine sieve to remove any moisture, then transfer to a blender and process together with the vinegar, sugar, smoked paprika and salt to taste. If you’d like a spicier version, add a little dried chilli. (It should last in the refrigerator for a couple of weeks and can be used in place of mild hot sauce.)
The cream cheese needs to be room temperature to whisk it slightly and soften it. Add 2—4 tablespoons (or more or less) of the capsicum sauce to the cheese and swirl it through lightly. If you want a more incorporated dip, stir vigorously or blend in a food processor. Serve as is in a bowl, drizzled with olive oil and salt with warm grilled bread on the side.
Notes
If you like, reserve the skins. Burn them fully in a hot oven and then dry out at 85°C (185°F) until completely dry. Blitz in a spice grinder and keep in an airtight container. The powder can be used for rubbing into cheese rinds, seasoning or dusting.