Nut-Free Roasted Capsicum Dip

Elevate your appetizer game with this Nut-Free Roasted Capsicum Dip, a vibrant and creamy delight that's as wholesome as it is flavorful. Made with oven-roasted red bell peppers, zesty lemon juice, and a touch of smoked paprika, this dip boasts a smoky-sweet profile that's irresistibly satisfying. Greek yogurt lends a luscious creaminess without the need for nuts, making it a perfect allergen-friendly choice for gatherings or snacking. Fresh parsley adds a burst of color and herbaceousness, while a quick chill in the fridge ensures the flavors meld to perfection. Serve this Mediterranean-inspired dip with crisp veggies, crackers, or warm pita for a crowd-pleasing, nut-free snack that’s both healthy and delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large red bell peppers
• 3 tablespoons extra virgin olive oil
• 2 large garlic cloves
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 0.5 cup plain Greek yogurt
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the red bell peppers thoroughly, slice them in half, and remove the seeds and membranes.

Step 3

Place the pepper halves skin-side up on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil.

Step 4

Roast the peppers in the preheated oven for 20-25 minutes until the skins are blistered and charred.

Step 5

Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them cool for about 10 minutes to help the skins loosen.

Step 6

Meanwhile, peel and roughly chop the garlic cloves.

Step 7

Once the peppers are cool enough to handle, peel off the skins and discard them.

Step 8

In a food processor, combine the roasted peppers, chopped garlic, lemon juice, sea salt, black pepper, smoked paprika, and remaining olive oil.

Step 9

Blend until smooth and creamy. Adjust seasoning to taste, if necessary.

Step 10

Transfer the mixture to a bowl and stir in the Greek yogurt until well combined.

Step 11

Finely chop the fresh parsley and fold it into the dip.

Step 12

Refrigerate the dip for at least 1 hour before serving to let the flavors meld together.

Step 13

Serve chilled with fresh vegetables, crackers, or pita bread.

Nutrition Facts

Serving size	596.4 grams (596.4g)

Amount per serving	% Daily Value*
Calories	599

Total Fat 45.60g	58%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 0.10g
Cholesterol 12mg	4%
Sodium 2387mg	104%
Total Carbohydrate 34.60g	13%
Dietary Fiber 9.20g	33%
Total Sugars 18.40g
Protein 17.30g	35%

Vitamin D 0IU	0%
Calcium 203mg	16%
Iron 3mg	16%
Potassium 1140mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 11.2%

Carbs: 22.4%