Roast Capsicum and Garlic Dip

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Roast Capsicum and Garlic Dip

A sweet and spicy dip that goes perfectly with my Chickpea Chips, on top of a slice of Basic Paleo Bread or as a sauce for grilled lamb, chicken… any type of meat really!

Recipe Type: GF, DF, RSF, V, Paleo

Serves 10
Time 60min


  • 500-600g red capsicum
  • ½ cup raw cashews
  • 2 tbsp extra virgin olive oil
  • 5 cloves roasted garlic
  • 1 clove raw garlic
  • Juice of ½ a lemon
  • Paprika, salt and pepper to taste


  1. Preheat oven to 200degC.
  2. Chop capsicums in half, remove seeds then place on a lined baking tray and drizzle with a little olive oil or spray.
  3. Place in oven and roast until skins begin to blacken in a few spots (15-20 min). Place 5 cloves garlic on the tray for the last 5 mins. (you could do this under a hot grill, alternatively)
  4. Remove from oven and allow to cool for about 30mins.
  5. Place capsicum, all garlic and all remaining ingredients into a food processor. Process until smooth, taste and add more salt/pepper/paprika/lemon as desired for flavour.


Macronutrients per serving:

Nutrition Facts
Servings 10
Amount Per Serving
calories 78
% Daily Value *
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 3 mg 0%
Potassium 252 mg 7 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 2 g 9 %
Sugars 3 g
Protein 2 g 4 %
Vitamin A 13 %
Vitamin C 115%
Calcium 1%
Iron 5%


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