Рецепт Hot Pepper Cheese Dip and/or Pepper Poppers
ZIPPPPPPPPPY! Lots of "Fooled You" peppers from the garden begging to be made into something yummy. This pepper is pretty cool. as it tastes a lot like jalapeno without the heat. The recipe is a lovely Popper Cheese, and since the peppers were missing heat, the cheese is not. What an awesome DIP!!! The Pepper Poppers are still in the dehydrator, but W and I both snatched one..and they were so flavorful, giving our taste buds a lovely jolt of spicy goodness . So either way...a zippy, cheesy dip for your veggies, raw crackers and chips, or a filling for your Pepper Poppers...
- Fooled You Peppers (Jalapeno Minus Heat)
- Hot Pepper Cheese Dip and/or Poppers
- Ingredients:
- 1 1/2 cups cashews, (soaked 2 hours)
- 3 Tablespoons pine nuts
- 3/4 cup water (as needed to blend)
- 1/2 red bell pepper
- 1 to 2 hot cherry peppers, seeded
- 1 Tablespoon Nutritional yeast
- 1 Tablespoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon parsley
- 1/8 teaspoon smoked paprika
- pinch sea salt
- Hot Cherry Peppers
- 1. In blender mix cashews, pine nuts and 1/2 cup water until creamy. (Add remaining water as needed to blend)
2. Add remaining ingredients and blend.
3. Serve as is. Store in refrigerator for 3-4 days.
Option:
Stuff into peppers to make Pepper Poppers. (If stuffing hot peppers, eliminate hot cherry peppers in recipe, unless you like it very hot).
Place poppers on a non-stick dehydrator sheet and dehydrate for 8-12 hours at 105 degrees F.
Red Hot Pepper Cheese Bites:
For some added fun, use the recipe above, (making it as spicy as you like) and blend in 1/4 cup almond flour, 1 Tbsp ground flax and 1 extra hot cherry pepper. Spread onto a non-stick dehydrator sheet and dehydrate for about 4-6 hours. If you can peel it off, great, but if not, use a spactula and scrape off (it will fall apart into pieces). Flip pieces over to expose wet side and continue to dehydrate until crunchy. Serve over salad, or just munch as is.