Roasted Red Pepper Dip is dairy-free, vegan and ultra creamy! It pairs nicely with veggies, crackers or chips, and works well as a sandwich spread too. You’ll want to add this healthy dip to your meal prep routine!

Why you’ll love this red pepper dip too:

It’s made without cream cheese or mayo, so it is dairy-free
It’s easy to make and comes together quickly.
It’s versatile. You can use it as a dip, spread or even add it to pasta as a thick sauce.

Roasted Red Pepper Dip

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Ingredients Method

Ingredients

2 large red peppers roasted
3/4 cup tahini
2-3 garlic cloves
2 tbs. lemon juice
2 tbs. nutritional yeast
2 tbs. olive oil
1/2 tsp. paprika
1/4 tsp. cumin
pinch chilli flakes optional
1/2 tsp. sea salt
1 dropper Nutridom Canada's Ginseng
garnish sesame seeds, paprika, and chilli flakes

Method

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Make sure the oven rack is on the top shelf.
Prepare the peppers by slicing them in half and de-seeding them. Transfer them to the baking sheet and place them cut side down. Bake for 20 to 25 minutes or until they appear wilted and slightly charred.
Remove from the oven and let cool. Use your fingers to peel off the outer layer of the skin.
Place the peppers, tahini, garlic, lemon, nutritional yeast, olive oil, paprika,cumin, chilli flakes, and salt into a high-speed blender. Blend until creamy and smooth.
Garnish with sesame seeds, paprika, and chilli flakes.

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Why you’ll love this red pepper dip too:

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Roasted Red Pepper Dip

Ingredients

Method