black pepper...The dip
I cannot live without black pepper. I like it powdered, I like it very coarsely cracked, and I like all the commercial versions. The taste does dissipate especially if you leave it out in a pepper box as I do.
Back in the day, they bred English Bulldogs to attack baited bulls. A bull would be tied to a post, its nose stuffed with black pepper, and the bulldogs would lunge and puncture the agitated beast, killing it, for sport. Since then my beloved English Bulldog is without that aggression, though, the stubbornness remains!
I enjoy Penzey's Spices through the mail- but if I have time I go to Atlanta to Your DeKalb Farmer's Market where they have every known food item this side of the world.
CJ’s Black Pepper Spread:
Make sure your ingredients are going to be at the room’s temperature.
1 Bar of Cream Cheese
½ stick of salted butter
1 ½ Tablespoons of Hellman’s Mayonnaise (feel free to add as much as you want)
2 Tablespoons of Regular store bought black pepper
1 tbsp. truffe oil or olive oil
½ tsp salt
1 tbsp. of very coarsely ground black pepper (or white)- it needs to be crunchy
½ tsp. sugar
½ tbsp pureed garlic or dry.
Put all this in the kitchen aid and mix it up until it is extremely smooth but not liquidy.
May be served as a dip, a dressing, a spread, or on a hot biscuit it melts beautifully. It was also good on all sorts of grilled meat items. I like to top the dip with a very healthy palm full of crushed chili flakes.
Hope you enjoy! If you have any questions, you know how to get in touch with me.
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