Roasted Red Capsicum Cheezy Dip
Indulge in this delicious plant-based Roasted Red Capsicum Cheezy Dip, featuring the vibrant flavours of three roasted red peppers blended to perfection with walnuts or tofu for creaminess. Enhanced with tangy lemon or lime juice, nutritional yeast, smoked paprika, and garlic, this dip packs a savoury punch. Optional chilli flakes add a touch of heat, while cooked potatoes, raw carrots, or cauliflower serve to bulk up the dip and lower calorie density. Perfect for dipping, spreading, or as a tasty addition to your favourite dishes!
Ingredients
- 3 red capsicums (bell peppers) cut into halves or strips
- ⅓ cup walnuts or ½ cup tofu
- 2-3 tbsp lemon or lime juice
- ⅓ cup nutritional yeast flakes
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 clove garlic
- 1 tsp dijon mustard
- chilli flakes or powder to taste optional
- 1 cooked potato, and/or one raw carrot and/or some raw cauliflower to bulk out the sauce and reduce calorie density
- black pepper
- water
Instructions
- Bake capsicum pieces on baking paper in the oven until soft, a bit reduced in size and starting to brown (about 20 minutes in a moderate oven). You must turn them around often, as the ones on the edges cook the fastest.
- Add all the other ingredients to a Nutribullet or blender along with cooked capsicums and blend until smooth. Add enough water so that the dip is of the desired consistency.
- Check flavour and add more lemon juice if needed, or more yeast flakes etc.
- It can be used as a cheezy topping for pizzas, lasagna or as a dip, or in wraps etc.
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