INGREDIENTS
1/2 to 3/4 pound Grated Parmigiano Reggiano cheese
16 oz. Ricotta Con Latte cheese
1 Tablespoon Chopped fresh rosemary
3/4 to 1 teaspoon McCormick California Garlic Parsley powder
1 pound Peppadew peppers (located in the salad bar of your deli/food store) or fresh mushrooms
Optional: If cream, etc. (see below) is added you can use it as a chip dip.
DIRECTIONS AND NOTES:
Blend all but the peppers. (This keeps well and the flavor will improve if you allow it to sit in your refrigerator, etc. so the flavors blend, before serving.)
Use a small spreader or cut a corner off of a sturdy (freezer) plastic bag and place spread in the bag. Squeeze the bag so the spread comes out of the corner, like a piping bag.
If the spread is too stiff, add some cream, or half & half, or evaporated milk to desired consistency and this then can be used as a dip too.
Ingredient amounts may be adjusted to individual taste.
I developed this recipe for a demo presentation in a grocery store.
Questions on food, cooking or classes: call me 608-240-9773
Thanks.
Lydia Critchley
{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Parmigiano Reggiano Peppadew Pepper Stuffing\/Cracker Spread\/Chip Dip","author":{"@type":"Person","name":"creativecook"},"datePublished":"2014-07-02 11:23:20","image":"","description":""}
| Servings |
|
|
|