Roasted Capsicum Dip

by 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.

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

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

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