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.
You may also like:
Grain-free Garlic & Herb Olive Oil Baguette & Dip
Cauliflower Hummus
Veggie Nuggets with an Avocado Dip
Did you make this recipe? Tag me on Instagram so I can see: @reclaimedhealthjayde
Roasted Red Pepper Dip
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
Instructions
- 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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