Ingredients with Measurements:
- 1 cup Queso de Valdeón cheese, crumbled
- 1/2 cup roasted red peppers, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor or blender, combine Queso de Valdeón cheese, roasted red peppers, mayonnaise, sour cream, cream cheese, garlic powder, onion powder, salt, and pepper. Pulse until smooth.
3. Transfer the mixture to an oven-safe dish and bake for 15-20 minutes, or until the top is golden brown and bubbly.
4. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes about 2 cups of dip
Nutritional information:
Calories per serving: 120
Fat: 10g
Carbohydrates: 3g
Protein: 5g
Substitutions for ingredients:
- Queso de Valdeón cheese can be substituted with blue cheese or gorgonzola cheese.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh red bell peppers.
Variations:
- Add chopped jalapeños or green chilies for a spicy kick.
- Top with chopped fresh herbs like parsley or cilantro for added flavor.
- Serve with tortilla chips, crackers, or sliced vegetables for dipping.
Tips and tricks:
- Make sure the cream cheese is softened before blending to ensure a smooth consistency.
- If the dip is too thick, add a tablespoon of milk or cream to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in a decorative dish with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
Pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Tortilla chips, crackers, or sliced vegetables for dipping.
Troubleshooting advice:
If the dip is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
Make sure to refrigerate leftovers promptly and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Queso de Valdeón is a blue cheese from the Valdeón Valley in northern Spain. It is made from a blend of cow and goat milk and has a strong, pungent flavor.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or snack with tortilla chips, crackers, or sliced vegetables for dipping.
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Region: Spanish