gouda and roasted pepper dip

What can I say about this lovely little dip?

Perhaps that it is thick and very well-behaved at a party, so you don't have to worry about it dripping off your chip and on to your new acquaintance's shoes?

Perhaps that you can make it ahead of time, pull it out of the fridge, swirl in some cilantro and you're good to go?

Perhaps that it's full of Gouda cheese and I can't think of another cheese that I like better in a dip?

Would that do?

Oh, right.

Well, perhaps I should also mention that it's just a tad expensive? (I find this happens when you have to buy three dairy products for one dip. But once you taste this dip, I do believe you won't mind pinching your pennies and eating beans for the rest of the week.)

Now, I hope that is enough information to help you make an informed decision. To dip or not to dip?

I will just add a few notes.

If you like kick, add two jalapeño peppers. (If you're feeling especially wild, try three! Yes, I understand that you might not have pictured jalapeños and Gouda as BFFs, but they really do like each other.)

Don't – I repeat, don't – misread your recipe and only add half a cup of Gouda cheese. By the time you realize your mistake, you will have started soaking the food processor in hot soapy water and then you'll have to wash it and dry it all over again and grate more cheese and whirl it all up again. And wash it and dry it all over again. (I might be speaking from experience here.)

Finally, you may be a sucker for hot dips. You may think you live for a chip covered in gooey cheesy hot dip goodness. But, people, some dips are better cold. Some dips may have a hot dip option, but are still best cold. This is one of those dips. I know you like options, so I leave it for you to decide. 

One year ago: a baked banana revelation
Two years ago: chocolate cheesecake and tom yum pak soup

gouda and roasted pepper dip
barely adapted from chatelaine

1 red pepper, stem and seeds cut out
1 – 2 green jalapeño peppers, coarsely chopped
2 1/2 c. (625 ml) Gouda cheese, grated
1 c. (250 ml) regular sour cream
1/2 c. (125 ml) feta cheese, crumbled or chopped
2 tbsp. cilantro, coarsely chopped

Preheat your oven to 425 degrees Fahrenheit. Put the pieces of red pepper in/on an oven-safe dish and into the oven. Roast for about 15 minutes, until the pepper is a little wrinkly and looks like it's roasted. Remove from the oven and let cool.

Once the red pepper is cool, take off the skin if it seems easy. If it doesn't, don't worry about it. Chop it roughly and put it in the food processor with the jalapeño. Throw on the Gouda, sour cream and feta. Whirl until the pepper is as fine as you would like it.

You may stir in the cilantro (saving a bit to garnish) and serve right away. If you'd like to wait up to two days, store it in the fridge, bring it to room temperature, and stir in the cilantro just before serving.

hot dip option*

Replace the sour cream with 1 c. (250 g.) regular cream cheese. Bake uncovered at 400 degrees Fahrenheit until it's hot and starts to brown, about 10 – 15 minutes. Garnish with cilantro before serving. Serve with toasted baguette or pita triangles.

* But the cold dip is truly the best option. (And I'm usually a hot dip person, so you know I'm serious about that!)