| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Moderate |
| Servings | 2 |
Ingredients
3 cups - 1 quart Shishito Peppers approx7-8 ounces Whipped Cream Cheese (may also use sour cream or crème fraiche instead)Two (2) Minced Garlic cloves 1-2 Tbsp Agave NectarKosher Salt (to taste)Zest of 1 lime2 Tbsp Olive oil
Directions
Prep Day (Day before Demo):Â
Rinse and strain shishito peppers
Allow to dry. Refrigerate.
Dip:Â
Combine all ingredients into mixing bowl, whisk together until incorporated.Â
Taste to check for adjustments needed such as more salt or agave nectar. (For best results, prepare the DIP a day ahead to allow the flavors to mature and marry one another well.)
Peppers:Â
Get oil and skillet hot enough to blister the peppers.Â
After you have reached your desired texture, remove peppers from the pan, allow excess oil to drain onto napkin.
Plate up the peppers with your dip. Enjoy!