Somehow fresh and creamy, this dip is wonderful with crudité, grissini or your favourite posh crisps! Makes about 300ml.
- 1 jar Ponti Zero Oil Grilled Peppers (drained weight of roasted peppers = 170g)
- 1 clove caramelised garlic* (about 3/4 of a tsp if using a premade paste)
- 2 tbsp parmesan
- 1/2 tsp red chilli flakes (adjust to personal taste)
- 60 g mascarpone
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Drain the peppers well and add to the food processor with the garlic, parmesan and red chilli flakes. Blitz until a very smooth purée is achieved.
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Add the mascarpone and now just pulse it in until it is combined and stop. Don't leave the motor running or it will be too sloppy.
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Taste for seasoning and add sea salt or black pepper to taste - remember that cold food needs more seasoning to bring the flavour out so be a bit braver than usual.
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Scrape into a pot and cover with cling film. Chill for a couple of hours before serving. Use within 48 hours.
* = to make caramelised garlic, you can simply cut the top off a bulb, drizzle with olive oil and wrap in foil then cook for an hour at 180˚C. I tend to do this when something else is in the oven. If you have an Instant Pot, prepare the garlic as above but place it in a ramekin or other small ovenproof dish. Sit it on the trivet and add 250ml water to the IP. Cook on Manual High for 10 minutes then NPR. Flash under a hot grill for a few moments to brown.