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Dip and dunk your way to a healthy lunch with this vegetarian keto appetizer. It’s smoky with a delicate kick without being too hot or overpowering complementing the creaminess of the cheese.
Serve with crudités or your favourite keto-friendly crackers like these Keto Cheesy Party Crackers, Keto Rosemary and Onion Crackers or even Keto Tortilla Chips. A delicious low carb dip to take to a BBQ or to enjoy with Keto nachos and your favourite box set. Friday nights don’t come better that this served with the latest episode of Billions. Are you a fan too?
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Hands-on Overall
Serving size about 1/3 cup
Nutritional values (per about 1/3 cup)
Net carbs4.2 grams
Protein2 grams
Fat7.1 grams
Calories88 kcal
Calories from carbs 19%, protein 9%, fat 72%
Total carbs6.1 gramsFiber1.9 gramsSugars3.3 gramsSaturated fat3 gramsSodium83 mg(4% RDA)Magnesium13 mg(3% RDA)Potassium239 mg(12% EMR)
Ingredients (makes about 2 cups/ 6 servings)
- 3 medium red peppers, seeds and stalks removed (400 g/ 14 oz)
- 1 tbsp olive oil (15 ml)
- 1/4 cup sun-dried tomatoes (28 g/ 1 oz)
- 1/3 cup full-fat cream cheese (85 g/ 3 oz)
- 1 garlic clove, minced
- 1 tsp paprika
- pinch of dried chipotle or chile flakes
- sea salt, to taste
- Optional: 1 tsp lemon juice, black pepper and chopped parsley
Instructions
- Preheat the oven to 200 °C/ 400 °F. Remove the stalk and seeds from the peppers. Chop into quarters and place on a baking tray. Drizzle with 1 tbsp of olive oil and roast in the oven for 15 minutes until soft.
- Immediately place in a sealable bag and allow to steam naturally for 3-5 minutes. This makes the skins easy to remove.
- Peel off the skins. Add the peppers, sun dried tomatoes, chipotle or chilli, paprika, cream cheese, garlic and salt to a mixing bowl.
- Blitz with a hand blender until smooth. Place in the fridge to thicken. Optionally, stir through 1 tsp of lemon juice before serving.
- Top with cracked black pepper and parsley if you prefer. Serve with crudités or keto crackers. Store in an airtight container in the fridge for up to 2 days.
Chipotle Red Pepper Cheese Dip
Step by Step
Ingredients
- 3 medium red peppers, seeds and stalks removed (400 g/ 14 oz)
- 1 tbsp olive oil (15 ml)
- 1/4 cup sun-dried tomatoes (28 g/ 1 oz)
- 1/3 cup full-fat cream cheese (85 g/ 3 oz)
- 1 garlic clove, minced
- 1 tsp paprika
- pinch of dried chipotle or chile flakes
- sea salt, to taste
- Optional: 1 tsp lemon juice, black pepper and chopped parsley
Instructions
- Preheat the oven to 200 °C/ 400 °F. Remove the stalk and seeds from the peppers. Chop into quarters and place on a baking tray. Drizzle with 1 tbsp of olive oil and roast in the oven for 15 minutes until soft.
- Immediately place in a sealable bag and allow to steam naturally for 3-5 minutes. This makes the skins easy to remove.
- Peel off the skins. Add the peppers, sun dried tomatoes, chipotle or chilli, paprika, cream cheese, garlic and salt to a mixing bowl.
- Blitz with a hand blender until smooth. Place in the fridge to thicken. Optionally, stir through 1 tsp of lemon juice before serving.
- Top with cracked black pepper and parsley if you prefer. Serve with crudités or keto crackers. Store in an airtight container in the fridge for up to 2 days.
Nutrition (per serving, about 1/3 cup)
Calories88kcal
Net Carbs4.2g
Carbohydrates6.1g
Protein2g
Fat7.1g
Saturated Fat3g
Fiber1.9g
Sugar3.3g
Sodium83mg
Magnesium13mg
Potassium239mg
Detailed nutritional breakdown (per about 1/3 cup)
| Total per about 1/3 cup |
| 4.2 g | 2 g | 7.1 g | 88 kcal |
| Peppers, red bell, fresh |
| 2.6 g | 0.7 g | 0.2 g | 21 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 2.3 g | 20 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 0.8 g | 0.2 g | 0.6 g | 10 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1 g | 4 g | 35 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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