Whipped Manchego Pepper Dip

• 30 g Manchego — Manchego cheese
• 100 g Greek yogurt — Plain nonfat Greek yogurt
• 70 g roasted pepper — Jarred roasted red pepper, drained
• 10 g lemon — Fresh lemon juice
• 0.5 g paprika — Smoked paprika
• 5 g olive oil — Extra-virgin olive oil
• 120 g cucumber, cut into batons — Cucumber with peel

Method

1. 1Blend the dipProcess the measured Manchego, Greek yogurt, roasted pepper, lemon, paprika and olive oil for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before scraping and declare listed allergens.
2. 2Scrape the bowlScrape the bowl, then process for 30 seconds more.30 secLook for: The dip is thick, mostly smooth, and evenly seasoned with no concentrated paste pockets.
3. 3Prepare the cucumberWash the cucumber, checking that every piece is clean and evenly prepared.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cut it into sturdy batonsCut it into sturdy batons, and blot every baton dry.1 min 30 secLook for: Crisp, dry surfaces make the cucumber sturdy enough to scoop.Safety: Use a stable cutting board and wash the cucumber.
5. 5Portion and serveSpoon all the Manchego, Greek yogurt, roasted pepper, lemon, paprika and olive oil dip into one cup.Look for: The portion and serve stage is complete and ready for the next action.
6. 6Arrange every piece of cucumber beside itArrange every piece of cucumber beside it without submerging it.45 secLook for: The dip holds a soft peak, and crisp texture remains in the cucumber.Safety: Keep chilled and refrigerate within 2 hours.