Low Carb Roasted Red Pepper Dip
Elevate your appetizer game with this irresistible Low Carb Roasted Red Pepper Dip, a perfect blend of smoky, creamy, and tangy flavors that’s sure to impress. Made with oven-roasted red bell peppers, velvety cream cheese, and a medley of bold spices like smoked paprika and cayenne, every bite bursts with savory goodness. It’s low-carb, keto-friendly, and ready in under 40 minutes, including prep and cook time. Serve this vibrant, versatile dip with crisp veggie sticks, cucumber slices, or as a delectable spread for low-carb crackers—perfect for parties, snacking, or a quick gourmet touch to your meals. Discover this easy-to-make, flavorful recipe that’s destined to become a favorite!
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Recipe Information
Ingredients
- 3 large red bell peppers
- 8 oz cream cheese
- 2 large garlic cloves
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 450°F (232°C).
Place the red bell peppers on a baking sheet lined with aluminum foil. Roast them in the oven for about 25-30 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel the skins.
Once cooled, peel the skin off the peppers and remove the stems and seeds.
In a food processor, combine the roasted red peppers, cream cheese, garlic, lemon juice, olive oil, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Blend until smooth and creamy.
Taste and adjust seasonings as needed.
Transfer the dip to a serving bowl and garnish with freshly chopped parsley.
Serve immediately with low-carb vegetables like celery sticks, cucumber slices, or as a spread on low-carb crackers.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1709 mg | 36% | |
*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.
