Pork Loin and Cream Cheese Dip (Dip de Magro de Cerdo y Queso)
of cooked pork loin
ca. 3.5 oz.
of cream cheese
ca. 7 oz.
Extra virgin olive oil
Slice the paprika into thin pieces.
In a pan with some olive oil, lightly fry the paprika until soft.
Remove and let it cool.
Put the cooked pork loin and the cream cheese in a blender.
Add the paprika and blend until you have a homogenous paste.
Season with salt and pepper according to taste.
Serve in a bowl with bread and decorate with some halved cherry tomatoes.