Cheesy, creamy and a little spicy, this baked Shishito Pepper and Scallion Cheese Dip will not disappoint!
Scooch over jalapeños, there’s a new pepper in tha’ house, and she’s stealing the limelight in this 🔥S̾c̾o̾r̾c̾h̾e̾d̾ ̾ 𝕊𝕙𝕚𝕤𝕙𝕚𝕥𝕠 ℙ𝕖𝕡𝕡𝕖𝕣 & 𝕊𝕔𝕒𝕝𝕝𝕚𝕠𝕟 ℂ𝕙𝕖𝕖𝕤𝕖 𝔻𝕚𝕡🔥. This will be a trusty companion for your Game Day snacking requirements (whether you’re actually watching the games or not). The fam was hovering more than usual this morning, to catch a bite of this one during the testing phase. The first batch was deemed not spicy enough, so batch 2️⃣ has an extra dose of #cholula added to it. It was a good play!🏈
I've also discovered what may well be my new favorite low-carb chip - radish slices! I am a corn chip lover at heart, but the radish slices were even better with this than the chips. So if you're going #keto or #lowcarb, get to slicing!
xoxo Kirsty
Ingredients for 4 servings
24 shishito peppers, whole
12 scallions, whole
8oz (225g) cream cheese, at room temperature
1-1/2 cups (135g) shredded Monterey Jack or Cheddar Cheese, divided
1 teaspoon cholula or your favorite hot sauce, add more to taste
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 400F (200C). Spread the shishito peppers and scallions on a roasting tin and dry roast them for 8-10 minutes, until they char a little. If you're lucky enough to still have your grill out, go ahead and char them on there. When they're done, set aside to cool a bit. Leave the oven on.
Combine the cream cheese, 1 cup of shredded cheese, cholula, salt and pepper. Finely chop the shishito peppers (cut off the stems) and scallions (cut off the roots) and fold into the cream cheese mixture. Transfer to an oven proof dish or small cast iron skillet. Sprinkle with the remaining 1/2 cup of cheese.
Bake for 15 minutes until bubbling, you can broil it for another 2 minutes at the end to get that gorgeous golden crust. Dig deep with corn chips, tortilla chips, or radish slices.