Low Carb Roasted Capsicum Dip

Elevate your appetizer game with this irresistibly creamy and flavorful Low Carb Roasted Capsicum Dip! Featuring perfectly roasted red bell peppers, a touch of garlic, and a luscious blend of cream cheese, lemon juice, and warm spices like paprika and cumin, this dip is a savory powerhouse with every bite. Its low-carb profile makes it the perfect centerpiece for a health-conscious spread, pairing beautifully with crunchy vegetable dippers like cucumber slices or celery sticks. With just 10 minutes of prep and simple roasting techniques, you'll create a smoky, velvety dip that’s gluten-free, keto-friendly, and sure to wow your guests. Whether for parties, snacks, or meal prep, this roasted bell pepper dip is as easy as it is delicious!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 whole red bell peppers
• 2 tablespoons olive oil
• 2 medium garlic cloves
• 4 ounces cream cheese
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper.

Step 3

Cut the red bell peppers into halves and remove the seeds and membranes.

Step 4

Place the peppers cut-side down on the prepared baking sheet.

Step 5

Drizzle 1 tablespoon of olive oil over the peppers.

Step 6

Roast the peppers in the preheated oven for about 25-30 minutes or until the skins are blistered and charred.

Step 7

While the peppers are roasting, peel and roughly chop the garlic cloves.

Step 8

Once the peppers are roasted, remove them from the oven and transfer them to a bowl.

Step 9

Cover the bowl with a plate or plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.

Step 10

Peel off the charred skins from the peppers and discard them.

Step 11

In a food processor, combine the peeled roasted peppers, chopped garlic, cream cheese, 1 tablespoon of lemon juice, paprika, cumin, salt, and black pepper.

Step 12

Pulse the mixture until smooth and creamy. Scrape down the sides as needed.

Step 13

Taste the dip and adjust the seasoning if necessary.

Step 14

Transfer the dip to a serving bowl and drizzle the remaining 1 tablespoon of olive oil on top.

Step 15

Serve with low-carb vegetables like cucumber slices, celery sticks, or bell pepper strips.

Nutrition Facts

Serving size	(530.9g)

Amount per serving	% Daily Value*
Calories	793.9

Total Fat 68.8g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 114.5mg	0%
Sodium 1555.9mg	0%
Total Carbohydrate 34.2g	0%
Dietary Fiber 9.2g	0%
Total Sugars 17.5g
Protein 12.0g	0%

Vitamin D 0IU	0%
Calcium 177.0mg	0%
Iron 4.2mg	0%
Potassium 1058.9mg	0%

*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.

Source of Calories

Fat: 77.0%

Protein: 6.0%

Carbs: 17.0%