Roasted Capsicum Dip
Elevate your appetizer game with this luscious Roasted Capsicum Dip, a vibrant and creamy spread bursting with smoky sweetness from oven-roasted red bell peppers. Infused with garlic, zesty lemon juice, and a hint of ground cumin, this dip achieves perfect balance with the addition of rich cream cheese. Simple yet sophisticated, it’s ideal for pairing with warm pita bread, crunchy veggies, or crackers. With a quick prep time and bold flavors that meld beautifully during chilling, this dip is as easy to make as it is to impress. Perfect for parties, snacking, or as a versatile spread, it’s a must-try recipe for fans of bold, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 large clove garlic
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 115 grams cream cheese
Instructions
Preheat the oven to 220°C (430°F). Line a baking sheet with aluminum foil.
Place the red bell peppers on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, turning them to coat evenly.
Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Turn the peppers halfway through the roasting time for even cooking.
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to trap the steam. Let them sit for about 10 minutes to loosen the skins.
Peel the charred skins off the peppers and remove the seeds and stems. Be careful as the peppers might still be hot.
In a food processor, combine the roasted peppers, remaining 1 tablespoon of olive oil, garlic cloves, lemon juice, ground cumin, salt, pepper, and cream cheese.
Process the mixture until smooth and creamy. You can adjust the seasoning with more salt or lemon juice to taste.
Stir in or sprinkle the fresh parsley into the dip.
Transfer the dip to a serving bowl, cover, and chill in the refrigerator for at least 1 hour to let the flavors meld.
Serve the roasted capsicum dip with bread, pita, crackers, or fresh vegetables.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 36.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1872 mg | 40% | |
*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.
