Low Carb Roasted Capsicum Dip
Bring irresistible flavor and vibrant color to your table with this Low Carb Roasted Capsicum Dip, a perfect indulgence for health-conscious snackers! Featuring naturally sweet roasted red bell peppers, creamy cream cheese, and aromatic garlic, this dip is enhanced with a hint of paprika, cumin, and zesty lemon juice to create a smooth, smoky, and tangy fusion. With simple prep and wholesome ingredients, this gluten-free, keto-friendly recipe comes together effortlessly in under an hour, making it ideal as a dip for crisp low-carb veggies or a flavorful spread for wraps and sandwiches. Whether you're hosting a gathering or need a versatile snack, this roasted capsicum dip offers a guilt-free way to satisfy cravings while keeping things light and nutritious!
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 2 tablespoons olive oil
- 2 medium garlic cloves
- 4 ounces cream cheese
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Cut the red bell peppers into halves and remove the seeds and membranes.
Place the peppers cut-side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers.
Roast the peppers in the preheated oven for about 25-30 minutes or until the skins are blistered and charred.
While the peppers are roasting, peel and roughly chop the garlic cloves.
Once the peppers are roasted, remove them from the oven and transfer them to a bowl.
Cover the bowl with a plate or plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
Peel off the charred skins from the peppers and discard them.
In a food processor, combine the peeled roasted peppers, chopped garlic, cream cheese, 1 tablespoon of lemon juice, paprika, cumin, salt, and black pepper.
Pulse the mixture until smooth and creamy. Scrape down the sides as needed.
Taste the dip and adjust the seasoning if necessary.
Transfer the dip to a serving bowl and drizzle the remaining 1 tablespoon of olive oil on top.
Serve with low-carb vegetables like cucumber slices, celery sticks, or bell pepper strips.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
