Chipotle Red Pepper Cheese Dip


Step 1Preheat 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.

Step 2Immediately place in a sealable bag and allow to steam naturally for 3-5 minutes. This makes the skins easy to remove.

Step 3Peel off the skins. Add the peppers, sun dried tomatoes, chipotle or chilli, paprika, cream cheese, garlic and salt to a mixing bowl.

Step 4Blitz with a hand blender until smooth. Place in the fridge to thicken. Optionally, stir through 1 tsp of lemon juice before serving.

Step 5Top 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.