Smooth red pepper dip
This smooth red pepper dip with feta ticks all the boxes: it's simple, easy to make, keto-friendly and delicious.
Calories 222kcal
Ingredients
- 2 medium-sized red bell peppers
- 70 g feta cheese
- 1 medium-sized red onion
- 2 tbsp extra virgin olive oil
- ⅓ tsp ground cayenne pepper
- ⅓ tsp smoked paprika
- ¼ tsp ground cinnamon
Instructions
- Cut each pepper into 6-8 pieces, place them on a baking tray, add a drizzle of olive oil (approx. 1 tbsp) and roast them in a preheated oven at 180°C for 20-30 minutes; it's better to check them after 20 minutes because they tend to burn quite easily. You can roast the finely sliced onion along with the peppers, just remember that the onion will be ready in less time compared to the other vegetables.
- Remove the peppers and the onion from the oven and leave them to cool down before blending all the ingredients together.
- Roughly chop the red peppers and the cheese; add them into a blender, then add the olive oil (2 tbsp) and all the remaining ingredients. If you prefer, you can add fewer spices at this stage and adjust the amount later. Blend until smooth.
Notes
Serving suggestion: add a pinch of black pepper and a small drizzle of olive oil on top.
You can store this dip in the fridge for up to 3 days in a closed container.
Nutrition
Calories: 222kcal | Carbohydrates: 9.6g | Protein: 4.6g | Fat: 18.8g | Fiber: 2.6g | Sugar: 5.9g