Roasted Red Pepper Dip

Health score
5%
Roasted Red Pepper Dip
45 min.
6
367kcal

Suggestions


Are you ready to elevate your appetizer game? This Roasted Red Pepper Dip is a delightful blend of flavors that will impress your guests and tantalize your taste buds. Perfect for any occasion, whether it’s a cozy gathering with friends, a festive holiday party, or simply a snack to enjoy while binge-watching your favorite series, this dip is sure to be a hit!

Imagine the rich, smoky sweetness of roasted red bell peppers combined with the creamy tang of goat cheese, all brought together with a hint of garlic and a touch of heat from jalapeño. The addition of fresh herbs like chives and parsley adds a burst of color and freshness, making this dip not only delicious but also visually appealing. Plus, it’s incredibly easy to whip up in just 45 minutes!

With a caloric count of 367 kcal per serving, this dip is a guilt-free indulgence that pairs beautifully with crispy pita chips or fresh crudités. The toasted pecans add a delightful crunch, making each bite a perfect balance of creamy and crunchy textures. Whether you’re serving it as an antipasti, starter, or snack, this Roasted Red Pepper Dip is bound to become a favorite in your recipe repertoire. So, gather your ingredients and get ready to impress with this irresistible dip!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • teaspoons chives fresh chopped
  • teaspoons parsley fresh chopped
  •  garlic clove 
  • oz goat cheese softened
  • tablespoon jalapeno seeded finely chopped
  • 0.5 teaspoon kosher salt 
  • tablespoon juice of lemon fresh
  • 0.5 cup mayonnaise 
  • tablespoon olive oil 
  • 0.3 cup pecans toasted chopped
  • servings pita chips 
  • 12 oz roasted peppers red dry drained

Equipment

  • food processor
  • bowl

Directions

  1. Process roasted red bell peppers, goat cheese, mayonnaise, lemon juice, garlic clove, kosher salt, and freshly ground black pepper in a food processor 15 seconds or until smooth.
  2. Add pecans, jalapeo pepper, chives, and parsley; pulse until combined.
  3. Transfer to a bowl; chill 4 hours.
  4. Drizzle with olive oil.
  5. Serve with pita chips or crudit.

Nutrition Facts

Calories367kcal
Protein8.51%
Fat67.11%
Carbs24.38%

Properties

Glycemic Index
38.5
Glycemic Load
0.17
Inflammation Score
-6
Nutrition Score
12.187391208566%

Flavonoids

Cyanidin
0.44mg
Delphinidin
0.3mg
Catechin
0.3mg
Epigallocatechin
0.23mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
0.07mg
Luteolin
0.04mg
Isorhamnetin
0.02mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:366.68kcal
18.33%
Fat:27.7g
42.62%
Saturated Fat:5.92g
37.02%
Carbohydrates:22.64g
7.55%
Net Carbohydrates:20.36g
7.4%
Sugar:1.95g
2.17%
Cholesterol:16.53mg
5.51%
Sodium:1397.5mg
60.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.91g
15.82%
Vitamin C:30.74mg
37.26%
Vitamin K:34.65µg
33%
Manganese:0.51mg
25.72%
Vitamin E:3.08mg
20.51%
Copper:0.31mg
15.53%
Selenium:10.65µg
15.21%
Vitamin B1:0.22mg
14.42%
Folate:52.6µg
13.15%
Iron:2.3mg
12.76%
Vitamin B3:2.45mg
12.27%
Phosphorus:111.88mg
11.19%
Vitamin B2:0.19mg
11.01%
Vitamin A:549.89IU
11%
Vitamin B6:0.21mg
10.38%
Fiber:2.28g
9.12%
Magnesium:25.9mg
6.47%
Calcium:61.44mg
6.14%
Zinc:0.77mg
5.17%
Potassium:158.69mg
4.53%
Vitamin B5:0.38mg
3.75%
Source:My Recipes