Amigos de Hive. Hoy, les traigo un delicioso queso crema con pimentón agridulce. Este es uno de los pasapalos, que siempre está presente en las fiestas venezolanas; se sirve con galletas saladas, pancitos tostados que sirven de base para untar el queso y hacer un maravilloso contraste con el agridulce del almíbar de pimentón.
Friends of Hive. Today, I bring you a delicious cream cheese with sweet and sour peppers. This is one of the snacks, which is always present at Venezuelan parties; It is served with salty cookies, toasted buns that serve as a base to spread the cheese and make a wonderful contrast with the bittersweet of the peppers syrup.
Ingredientes:
1/4 taza de vinagre
1/4 taza de azúcar
1 queso crema tipo philadelphia
Pimentón
Ingredients:
1/4 cup vinegar
1/4 cup sugar
1 Philadelphia type cream cheese
Peppers
Paso 1
En una olla pequeña, colocamos el vinagre y el azúcar. Removemos y llevamos al fuego por 5 minutos. Retiramos y dejamos enfriar. De esta forma, obtenemos el almíbar agridulce.
Step 1
In a small pot, we put the vinegar and sugar. We stir and bring it to the fire for 5 minutes. We remove and let it cool. In this way, we obtain the sweet and sour syrup.
Paso 2
Una vez frío el almíbar, añadimos el pimentón; el cual se ha cortado previamente en cuadritos pequeños, y removemos.
Step 2
Once the syrup is cold, add the peppers; which has been previously cut into small squares, and we stir.
Paso 3
Desmoldamos el queso y lo bañamos con el almíbar y pimentón.
Step 3
We unmold the cheese and bathe it with the syrup and peppers.
Este dip de queso crema, lo puedes elaborar como aperitivo en cualquier celebración, verás que será el encanto de tus invitados ¡Anímate a preparar esta delicia!
You can make this cream cheese dip as an aperitif at any celebration. You will see that it will be the charm of your guests. Go ahead and prepare this delight!
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