Low Carb Roasted Red Pepper Spread
Elevate your snacking game with this creamy and flavorful Low Carb Roasted Red Pepper Spread, a perfect blend of roasted red bell peppers, toasted almonds, and aromatic spices. Featuring keto-friendly ingredients like cream cheese and fragrant smoked paprika, this quick and easy spread combines wholesome roasted flavors with a velvety texture. Ready in just 35 minutes, it’s ideal as a dip for fresh veggies, a spread for low-carb bread, or even a topping for grilled proteins. Simple, versatile, and packed with bold Mediterranean-inspired flavors, this recipe is a must-try for your next gathering or meal prep session.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 0.5 cup almonds
- 2 large garlic cloves
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 4 ounces cream cheese
Instructions
Preheat your oven to 425°F (220°C).
Wash and pat dry the red bell peppers. Place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers and ensure they're evenly coated.
Roast in the preheated oven for about 20 minutes, turning once halfway through, until the peppers are charred and tender.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid and let them steam for 10 minutes. This makes peeling easier.
Meanwhile, lightly toast the almonds in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Allow them to cool.
After steaming, peel the skins off the red peppers, remove the stems, and discard the seeds.
In a food processor, combine the peeled roasted red peppers, toasted almonds, garlic cloves, lemon juice, parsley, cumin, salt, black pepper, smoked paprika, and cream cheese.
Process the mixture until smooth and creamy, scraping down the sides as necessary.
Taste and adjust seasoning if needed, adding more salt or lemon juice to suit your preference.
Transfer the spread to a serving bowl and drizzle with the remaining 1 tablespoon of olive oil before serving, if desired.
Serve immediately or refrigerate for a couple of hours to allow the flavors to meld. Enjoy as a dip with fresh veggies or as a spread on low-carb crackers or bread.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 38.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1912 mg | 41% | |
*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.
