With oven-roasted peppers, feta and spices, this spicy red pepper dip packs flavor without weighing you down. Red peppers are rich in vitamins, with one pepper containing almost three times your daily intake of vitamin C. And luckily, it’s a cinch to roast your own at home. Serve this spicy roasted red pepper dip with pita or veggies like carrots, cucumber, tomatoes and celery, or use it as a spread on your favorite sandwich.
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Spicy Roasted Red Pepper Dip Recipe
Per 1/4 cup:
- 107 cal
- 4 g fat (4 g sat)
- 8 g carbs
- 280 mg sodium
- 2 g fiber
- 5 g sugar
- 5 g protein
Prep time: 10 minutes
Cook time: 20 minutes
3 red bell peppers
1 teaspoon olive oil
2 cloves garlic
3 1/2 ounces (100 grams) low-fat feta
1/2 teaspoon smoked paprika
2 teaspoons lemon juice
2 tablespoons chopped basil for serving (optional)
- Preheat the oven to 350°F.
- Cut the peppers in half, removing the stem and seeds. Toss the peppers with olive oil and bake in the oven for 20 minutes, flipping half way through cooking.
- Once the peppers begin to blacken and blister, remove from the oven and allow to cool.
- Peel the burnt skin from each of the peppers, and place the peeled slices into a food processor or blender along with the remaining ingredients. Blend until smooth. Sprinkle with basil and serve with slices of pita or your favorite vegetables.
For more recipes from Carmen, visit everylastbite.com.