Roasted Bell Pepper Dip πŸŒΆπŸ§„

Continuing our dip series (check out this olive tapenade and guacamole) I present to you our favorite roasted bell pepper spread πŸ₯³

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 πŸ˜‰

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 πŸ§„

2 tablespoons extra virgin olive oil πŸ«’

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 πŸ§‚

Paprika and Oregano powders 🌢

Juice of a lemon – about 1/4 cup πŸ‹

How to:

Bake the whole bell peppers in the oven at 200Β°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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