Roasted Red Pepper Dip

Serves 6

This Roasted Red Pepper Recipe is a healthy dip, in fact it’s an antioxidant powerhouse touting 233% of your RDA for vitamin C & 70% of your vitamin A!

What You’ll Need:

A Baking Sheet

Tin Foil


A Large Bowl

Plastic Wrap

A Paring Knife

A Food Processor

A Spatula


4 Organic Large Red Peppers roasted (about 10 oz weighed after roasting)

1 Tsp Grapeseed Oil

1/2 Cup Pine Nuts

1/2 Tsp Sea Salt

1 Tsp Organic Cumin

1/2 Tsp Smoked Paprika

1/2 Tsp Cinnamon

How To Put It Together:

1) Preheat broiler. Line your baking sheet with tin foil. This will make clean up a breeze.

2) Slice your red peppers length-wise in half & core them. Place them open side down on your baking sheet. With the heel of your hand, flatten them out as much as you can. This will help with even roasting. Rub the peppers with oil & place them under the broiler as high in the oven as your oven shelves allow. Broil them until the skins are charred – look for black as the color. This usually takes 10 – 15 minutes, depending on your oven, just keep a close eye on them.

3) When your peppers are charred, with lots of black area all over them, remove them from the oven. Using your tongs, place them in the large bowl & cover the bowl with plastic wrap. Let them sit in the bowl until they have cooled to room temperature.

4) Once they have cooled, you will notice that the skin has somewhat lifted away from the flesh of the pepper. Now you can peel the peppers, using your paring knife to help you along. Don’t worry if you can’t get every single little piece of skin off — no one will be able to tell once it’s a dip.

5) Into your food processor, add your peppers, pine nuts, cumin, sea salt, smoked paprika and cinnamon. Process until smooth-ish.

6) Serve & enjoy!

Nina’s Tasty Tips:

An alternative to roasting your own red peppers, you can buy organic roasted red peppers in a jar. They almost always have citric acid as a (fairly natural) preservative in them, which does take away from the natural sweetness of the pepper a little bit. To combat this, add just a teaspoon of maple syrup to your dip.

This is a great make ahead dip! Make it a few days before your next get together – just store it in the refrigerator in an air tight container, with a piece of parchment laying directly on the dip.



118 Calories
3 grams of Protein
9 grams of Total Carbohydrates
5 grams of Sugar
3 grams of Fiber
9 grams of Total Fat
1 gram of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
199 mg of Sodium
233% RDA Vitamin C
70% RDA Vitamin A
58% RDA Manganese
15% RDA Vitamin E
15% RDA Vitamin K
17% RDA Vitamin B6
14% RDA Folate
11% RDA Magnesium
10% RDA Phosphorus
• Glycemic load: 2