Chipotle Red Pepper Cheese Dip

Dip and dunk your way to a healthy lunch with this vegetarian keto appetizer. It’s smoky with a delicate kick without being too hot or overpowering complementing the creaminess of the cheese.

Serve with crudités or your favourite keto-friendly crackers like these Keto Cheesy Party Crackers, Keto Rosemary and Onion Crackers or even Keto Tortilla Chips. A delicious low carb dip to take to a BBQ or to enjoy with Keto nachos and your favourite box set. Friday nights don’t come better that this served with the latest episode of Billions. Are you a fan too?

Step-by-step

1. Preheat 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.

   

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

   

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

   

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

   

5. Top 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.

   

Recipe

Chipotle Red Pepper Cheese Dip

★★★★★4.7 (72 ratings)

Easy to make smoky low-carb dip made with roasted peppers, chipotle and cream cheese. Best served with crispy ...

Hands on

10m

Overall

20m

Servings

6

4.2 g

Net carbs

2 g

Protein

7.1 g

Fat

88

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes about 2 cups/ 6 servings

• 3 medium red peppers, seeds and stalks removed (400 g/ 14 oz)
• 1 tbsp olive oil (15 ml)
• ¹/₄ cup sun-dried tomatoes (28 g/ 1 oz)
• ¹/₃ cup full-fat cream cheese (85 g/ 3 oz)
• 1 garlic clove, minced
• 1 tsp paprika
• pinch of dried chipotle or chile flakes
• sea salt, to taste
• Optional: 1 tsp lemon juice, black pepper and chopped parsley

Instructions

1. Preheat 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.

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

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

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

5. Top 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.

Nutrition per serving, about ⅓ cup

Carbs 19%Protein 9%Fat 72% of calories

Net carbs

4.2 g

Total carbs

6.1 g

Fiber

1.9 g

Sugars

3.3 g

Protein

2 g

Fat

7.1 g

Saturated fat

3 g

Calories

88 kcal

Sodium

83 mg · 3.61% RDA

Magnesium

13 mg · 3.34% RDA

Potassium

239 mg · 12% EMR

Nutrition by ingredient

Per about 1/3 cup	Net carbs	Protein	Fat	kcal
Peppers, red bell, fresh	2.6 g	0.7 g	0.2 g	21
Olive oil, extra virgin	0 g	0 g	2.3 g	20
Sun-dried tomatoes (in oil, drained)	0.8 g	0.2 g	0.6 g	10
Cream cheese, soft (full-fat)	0.5 g	1 g	4 g	35
Garlic, fresh	0.2 g	0 g	0 g	1
Paprika, spices	0.1 g	0.1 g	0 g	1
Peppers, chile (chili), flaked and dried, spices	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Total	4.2 g	2 g	7.1 g	88

Serving size about 1/3 cup

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian