We in the Evolving Mommy Household have a deep love of all things cheese. Real cheese that is, no fake, canned or jarred cheeses here. Although the recipe below has no cheese it in the story behind it’s creation has something to do with on of our favorite cheeses. Goat cheese. Mmmmm.
When I make any sort of Spanish food it is sort of a requirement that I make piquillo peppers stuffed with goat cheese. A piquillo pepper is a Spanish pepper that is roasted. Piquillo peppers are similar to a red bell pepper but with a distinct flavor all their own.
Dinner starts out as a simple Tortilla Espanola or some yummy Paella and then slowly grows to include a variety of olives and cheeses, piquillo peppers stuffed with goat cheese, crostini, and roasted piquillo pepper dip.
Honestly sometimes there is even more. I can’t help myself. The great thing is all of these dishes come together so quickly and easily.
I think I should cover more of the above listed dishes for you all so that you can see how simple they all really are but for today a great way to add some flavor to your next meal, or party is with a bowl of Roasted Piquillo Pepper Dip. This dip comes together in minutes and when served with a bread product of your choice will be a big hit. Oh, and when I say bread product of your choice I really mean that, we’ve had this with little oven-toasted slices of baguette, wedges of English muffin, or chunks of fresh crusty bread.
Roasted Piquillo Pepper Dip Ingredients
3/4 cup piquillo pepper, diced
2 garlic cloves, thinly sliced
1 teaspoon cooking sherry
3 tablespoons yellow onion, diced
6 tablespoons exrta virgin olive oil
1 teaspoon smoked paprika
salt and pepper to taste
Warm a saute pan over medium- high heat. Add all ingredients to heat and saute gently until onion and garlic are soft and the flavors have married, about 5 to 10 minutes. The dip can be kept warm until it is time to serve by turning the burner to low, make sure to stir from time to time.
Dip is best served warm, but is nice at room temperature as well.