Roasted red pepper & herb dip (recipe)
Roasted red pepper & herb dip (recipe) | |
---|---|
Name | Roasted red pepper & herb dip |
Ingredients | Cream cheese • Black pepper • Fresh thyme leave • Fresh parsley leaves • Milk • Salt • Garlic • Chives |
Preptime (in hours) | 0.5 |
Totaltime (in hours) | 0.5 |
Keto friendliness | Keto friendly |
Calories | 74.8 |
Fat | 6.8 |
Protein | 1.6 |
Carbohydrate | 2.2 |
Fiber | 0.4 |
Net carbohydrates | 1.8 |
Sugar | 1.1 |
Saturated fat | 3.8 |
Cholesterol (mg) | 21.8 |
Sodium | 164.3 |
Servings | 12 |
Yield | 16 ounces, approximately |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted red pepper & herb dip (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- ---To roast pepper---.
- Preheat broiler.
- Line broiling pan (without rack) with aluminum foil.
- Cut pepper lengthwise in half, discard stem and seeds.
- Arrange halves, cut side down, in broiling pan.
- Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes.
- Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
- Remove pepper from foil.
- Peel off skin and discard.
- Cut each pepper half into 4 pieces.
- --To prepare dip--.
- In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth.
- Transfer mixture to medium bowl, stir in parsley, chives, and thyme.
- Cover and refrigerate if not serving right away.
Food tags
Grains, Cheese, Vegetable, Southwestern U.S., Free Of..., Potluck, Spicy,, No Cook, Refrigerator, Small Appliance, Easy, Inexpensive
Roasted red pepper & herb dip (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD