Roasted Red Pepper, Almond, and Garlic Dip
Roasted red peppers are a great source of vitamins A and C, as well as antioxidants.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Red Pepper, Almond, and Garlic Dip
Ingredients
Instructions
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Preheat the oven to 450°F (230°C).
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Cut the red bell peppers in half, remove the seeds and place them on a baking sheet, cut side down.
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Roast the peppers in the preheated oven for about 20 minutes or until the skins are blackened and blistered.
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Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and discard.
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In a food processor, combine the roasted red peppers, almonds, garlic cloves, lemon juice, olive oil, salt, smoked paprika, and cayenne pepper.
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Blend until smooth and creamy.
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Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving.
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Serve with your favorite vegetables, crackers, or bread slices. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 6g2%
- Sugars 2g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
