Padrón peppers with spiced cream cheese dip and chilli

Recipe for quickly blistered Padrón peppers with spiced cream cheese and chilli - an easy appetiser.

Serves about 6 as a snack or appetiser.

Course Appetiser, Side dish, Snack

Cuisine Spanish

Nøgleord Appetiser, Halloumi snacks, Summer food

Total Time 15

Servings people

Calories 102kcal

200 g Padrón peppers
150 g pikantost (Danish spiced cream cheese) a soft cream cheese flavoured with paprika and onion; another flavoured soft cheese, e.g. garlic and herb, can stand in
4 tbsp Greek yoghurt (or crème fraîche)
3 tbsp chives, finely chopped
Freshly ground black pepper
Olive oil
Flaky sea salt
Chilli flakes

Rinse your Padrón peppers and dry them completely.
Heat a frying pan with a splash of oil and fry the peppers over a high heat for 1-2 minutes, tossing them as you go. They must not go soft.
My hob is set to 8 out of 9.
Turn off the heat, season with flaky salt and chilli flakes and set the peppers aside on a little kitchen paper to cool slightly.
Meanwhile, stir together the pikantost, Greek yoghurt and chives and season with freshly ground pepper.
Spread the cheese mixture over the base of 1-2 shallow bowls - it should come a couple of centimetres up the sides.
Stand the cooled Padrón peppers upright in the dip, sprinkle with a little extra chilli flakes and serve.