Recipes
Print
Share
Ingredients
400~500 g red bell pepper
Olive oil, as needed
Ingredients A
10 g TREHA®
3 g chili powder
15 g mustard
Salt and pepper, as needed
-----
20 g cream cheese
90 ml sour cream
Instructions
Drizzle olive oil over the bell peppers and bake in the oven at 180°C/360°F for 30 - 40 minutes. Once cooled, peel off the thin skin and remove the stem and seeds.
Blend 1. and ingredients A in a blender.
Heat cream cheese in the microwave for about 20 seconds until smooth, and add into 2. with sour cream to blend further.
TREHA®︎ benefit
Keeps the vibrant color of bell peppers.
Maintains the consistency of the dip sauce without syneresis.
