Barbecue 12. March 2025

Creamy dip with roasted peppers

Give your barbecue a special touch with this delicious spread made from roasted peppers and cream cheese! Perfect as a side dish for grilled meat, vegetables or as a dip for fresh bread, this creamy spread brings a wonderfully smoky and spicy note to the table. The combination of roasted peppers, aromatic garlic and a hint of chili, refined with fresh thyme and cream cheese, makes it the highlight of any barbecue party. Easy to prepare and incredibly tasty - this spread will delight your guests and enhance any barbecue evening!

Preparation 30 minutes Preparation 5 minutes

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2 red pointed peppers
2 garlic cloves
1 red chili pepper
200g cream cheese
Fresh thyme
Olive oil
Sea salt & pepper

Preparation

Preheat the oven to 220°C top/bottom heat.
Wash the peppers, cut in half and remove the seeds.
Place the halved peppers in a baking dish.
Remove the skin from the garlic cloves.
Place the garlic cloves and chili pepper in the casserole dish with the bell pepper halves.
Add fresh sprigs of thyme to the other ingredients in the casserole dish as desired.
Drizzle the ingredients in the baking dish generously with olive oil.
Place the baking dish in the preheated oven and roast the ingredients for about 25 minutes.
After roasting, put the peppers, chili, thyme and garlic in a blender.
Add the cream cheese and blend everything into a creamy spread.
Season the spread with sea salt and pepper to taste.
Serve the spread with fresh thyme.