Continuing our dip series (check out this olive tapenade and guacamole) I present to you our favorite roasted bell pepper spread 🥳
This is a summer favorite and pairs well with roasted chicken, cauliflower steaks, grilled mahi mahi, and even just as a topping for your favorite cracker or bread swap 😉
The almond butter gives it a nice and creamy texture and a boost of healthy fat!
If you can’t have garlic, check out this garlic free version here
You only need a handful of ingredients to make this fat fueled treat:
1 medium bell pepper, I like red the best 🌶
1 clove of garlic 🧄
2 tablespoons extra virgin olive oil 🫒
1/4 cup tahini, I like Seeds of Collaboration tahini, my followers can use code cure.eated to save 20%
2 tablespoons of almond butter 🌰
Salt and pepper 🧂
Paprika and Oregano powders 🌶
Juice of a lemon – about 1/4 cup 🍋
Bake the whole bell peppers in the oven at 200°F until you can easily remove the core. This usually takes 1-2 hours.
After you’ve removed the core and seeds, and cleaned the garlic, add both into a small food processor along with the spices, lemon juice , tahini and almond butter and olive oil and blend until smooth. Sometimes you need to add a bit more oil to get a creamier texture!
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