Roasted Capsicum Dip
by Elissa Jewell on November 3, 2021
Another low fat, higher protein dip option is this roasted capsicum variety.
This is just as low effort as the beetroot one – but much higher in nutrients.
Per two tablespoon serving, this dip gives you nearly 80% of your Vitamin C and 30% of your Vitamin A RDI.
Ingredients
3 large red capsicum
135g low fat quark cheese
1 cup fresh parsley
1 tablespoon olive oil
2 teaspoons each of coriander seeds, cumin and smoked paprika
Salt & pepper to taste
Method
In a hot oven, about 200 degrees C, roast the capsicums until their skin turns black and the flesh is tender.
Leave to cool before peeling and deseeding.
In a food processor, add all ingredients together and blend until smooth.
Garnish with fresh parsley and a pinch of paprika.
Serving size
Nutrition information is for 2 tablespoons of dip.
Nutrition information
Check out Elissa’s E-Books ...
Wheys, Bars and Desserts
Learn how to use your protein supplement to make puddings, cakes, protein bars and more. All recipes are high protein and this eBook provides a mix between lower and higher carbs and fats.
MASSive
These recipes are ideal for a bulking, balanced maintenance phase or used as highly nutritious peri-workout meals. MASSive includes recipes for all of your main meals, plus some sweet options.