A creamy sauce with the smoked aroma of gouda, the intensity of aged cheddar, and the freshness of roasted bell pepper. Perfect for dipping, as a meat accompaniment, or even as a filling for wraps and sandwiches.
227 g of aged cheddar, in pieces
227 g of smoked gouda, in pieces
115 g of mayonnaise
227 g of cream cheese, soft, in pieces
227 g of roasted red bell pepper, drained
½ tsp (1.5 g) of garlic powder
½ tsp (1.5 g) of mustard powder
Cayenne pepper to taste (optional)
6 g of dried parsley (optional)
1. Grate the cheese
Add the cheddar and gouda to the mixing bowl. Chop for 10 sec. / speed 7. Remove and set aside.
2. Mix the base
Without cleaning the mixing bowl, add the cream cheese, mayonnaise, garlic powder, and mustard powder. Blend for 30 sec. / speed 4.
3. Add the bell pepper
Add the roasted bell pepper and blend for 10 sec. / speed 4.
4. Incorporate the cheese
Return the grated cheese to the mixing bowl. Add the cayenne pepper for a spicy note. Blend for 30 sec. / speed 3.
5. Adjust the consistency (optional)
For a thinner sauce, add the dried parsley and blend for 10 sec. / speed 3.
6. Let rest
Transfer the sauce to an airtight container and let it rest for at least 1 hour (preferably overnight) in the refrigerator.
7. Serve
Before serving, stir well and garnish with more roasted bell pepper or parsley. Ideal with nachos, toasted bread, vegetable sticks, or crackers.
For a more liquid sauce, add 2-3 tbsp of milk and blend for 20 sec. / speed 3.
For a more intense flavor, substitute mayonnaise with sour cream.
Instead of cheddar, manchego can also be used - for a Mediterranean version.
