Blistered Shishito Peppers With a Lemony Whipped Goat Cheese Dip

oliveandmango.com
Servings: 4
Ingredients
For the peppers

• 1 pound shishito peppers
• 1 tablespoon olive oil or grape seed oil
• ½ teaspoon salt

For the whipped goat cheese dip

• 4 ounces goat cheese
• 2½ tablespoons cream/milk
• 1 tablespoon lemon juice
• zest from 1 lemon

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Preparation
​For the peppers

1. Heat olive oil in a medium to large sauté pan until hot but not smoking.
2. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places approx 5-7 minutes to cook a panful of peppers.
3. Remove from heat when done and toss them with sea salt. Slide the peppers into a bowl and serve them hot.
4. Pick them up by the stem end and eat the whole thing, discarding the stem. Or enjoy them dipped into the goat cheese dip

For the dip

1. In a food processor or high powered blender, Place goat cheese, milk, lemon juice, and lemon zest in a food processor or blender and process until smooth, approx 1 minute.
2. Pour into serving bowl and enjoy with your shishito peppers