Ingredients:

  • 2 large red bell peppers
  • 1/2 cup cream cheese, softened
  • 1/4 cup mayonnaise (preferably avocado oil mayo)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning halfway through, until the skins are charred and blistered. Remove the peppers from the oven, cover them with a kitchen towel, and let them steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers.
  2. Make the Dip: In a food processor or blender, combine the roasted red peppers, cream cheese, mayonnaise, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
  3. Taste and Adjust: Taste the dip and adjust the seasoning as needed. If you’d like a spicier kick, you can add a pinch of cayenne pepper or a dash of hot sauce.
  4. Serve: Transfer the dip to a serving bowl and garnish with chopped fresh parsley if desired. Serve with keto-friendly crackers, vegetables, or as a topping for meats.

COOKING TIME: 20-25 minutes (for roasting peppers)
PREPPING TIME: 10 minutes
SERVINGS: 6 (about 2 tablespoons per serving)

Nutritional Information (per serving):

  • Calories: 150 kcal
  • Fat: 14g
  • Protein: 2g
  • Carbohydrates: 6g
    • Fiber: 2g
    • Net Carbs: 4g
  • Sodium: 180mg
  • Cholesterol: 25mg

This Keto Roasted Red Pepper Dip is a creamy, flavorful snack or appetizer that’s perfect for any keto-friendly gathering, full of smoky, rich flavors and healthy fats!