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Italian Cheese Dip
Ingredients:
1/2 Red pepper, seeded1/2 Yellow pepper, seeded
2oz Docelatte cheese
4fl.oz Mascarpone cheese
1tbsp Lemon juice
2 small gherkins, finely chopped
Salt and freshly ground black pepper
Grissini, fresh vegetables or crusty bread
Method:
Preheat the grill.
Cook peppers, skin side up under the hot grill for about 5 - 7 minutes until the skins are evenly charred. This can also be done using a chef's blow torch.
Transfer to a plastic bag for a few minutes then peel away and discard the skins.
Chop flesh finely and set aside.
Put dolcelatte in a small bowl and mash with a fork. Stir in mascarpone and lemon juice until well blended then fold in the chopped peppers and gherkins.
Season with salt and freshly ground black pepper.
Serve with grissini and a selection of cooked and raw vegetables or crusty bread.