Peruvian-style cheese dip with sliced potatoes

Easy Food Recipes and Cooking - Peruvian-style cheese dip with sliced potatoes

Peruvian-style cheese dip with sliced potatoes

Serves 2
vegetable oil 50ml
yellow bell peppers 4, cubed into 1cm pieces
onions 2, finely chopped
garlic cloves 2, minced
red chillies 2, deseeded and finely chopped
feta 100g
milk 1 cup
Monaco biscuits 6
salt and pepper to season
potatoes 4, boiled, peeled and sliced into 1⁄2cm thick discs
rocket or lettuce leaves to serve

black olives 8-10, sliced
parsley a handful, roughly chopped

In a frying pan, heat a tablespoon of oil and sauté the peppers, onions, garlic and chillies until soft.

Put this mixture in a blender along with feta cheese, milk, biscuits, salt and pepper. Pour the remaining oil slowly, with the blender running. You should get a thick, creamy sauce. Season with salt and pepper, and let  it cool at room temperature.

Lay the potatoes in a single layer on a flat platter and top them with the cheese sauce.

Garnish with sliced black olives and parsley, and serve with some rocket leaves or lettuce.