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Creamy Roasted Red Pepper Dip
An easy versatile and very tasty sauce to jazz up your poultry, meat, seafood, egg or vegetable dishes.
Course
all, sauce
Cuisine
Mediterranean
Keyword
easy sauce, keto sauce, low carb, paleo, red pepper sauce, roasted red peppers, vegan
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Cool & blend
10
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Calories
39
kcal
Author
Nicole Shroff
Ingredients
4
whole
red bell peppers
olive oil
for drizzling
1
medium
onion
skin removed and sliced in half
3
cloves
garlic
2
tablespoons
olive oil
½
teaspoon
white wine vinegar
½
teaspoon
salt
½
teaspoon
red chilli flakes
optional
Instructions
Preheat oven to 200°C/180°C fan (400°F).
Wash peppers then pat dry, halve lengthways and remove the seeds.
4 whole red bell peppers
Arrange cut side down on a baking sheet along with the onion and garlic and drizzle over the oil.
1 medium onion,
3 cloves garlic
Bake for 15-20 minutes or till the peppers skin blackens.
Using tongs transfer the peppers to a glass bowl and keep covered for around 5 minutes till the skins loosen. Remove and discard the skins.
Place the prepared peppers, roasted onion and garlic in a blender.
Blend with rest of the ingredients to make a smooth paste adding more oil or salt as required.
3 cloves garlic,
2 tablespoons olive oil,
½ teaspoon salt,
½ teaspoon red chilli flakes,
½ teaspoon white wine vinegar
Nutrition
Calories:
39
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
148
mg
|
Potassium:
28
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
53
IU
|
Vitamin C:
2
mg
|
Calcium:
6
mg
|
Iron:
1
mg