Cheese cream with bell pepper and shallot
1/2 red bell pepper
1/2 yellow bell pepper
1 shallot
200-300 gr
 cream cheese
2 tablespoons milk
1 tablespoon parsley
100 gr
 grated old cheese
lemon juice
worcestersauce
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© Janneke's Recipe pages - cheese recipes, cheese spread
How to prepare:
Roast the bell pepper (see roasted bell pepper recipe) and cut or chop, with the shallot, very small.
Stir the cream cheese (Philadephia) loose with the milk.
Add the parsley, grated old cheese (or Parmesan) and bell pepper-shallot mixture.
Stir well.
Flavour the cheese spread with lemon juice and worcester sauce.
First published: April 12, 2003, Netherlands
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