Roasted Bell Pepper Dip | Keto Recipes | Headbanger’s Kitchen

It’s time for another vegetarian keto recipe and today I’m making THAT roasted bell pepper dip that I used on my almond flour waffles. Unlike the blue cheese dip from my chicken wings episode which I never made and forgot the recipe for I’ve made sure I got this down and I’m sharing it with you today.

Almond Flour Waffle Episode: https://www.youtube.com/watch?v=N2EgRNR8dsc&t=191s

Get the recipe with macros at https://headbangerskitchen.com/recipe/roasted-bell-pepper-dip/

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Horns up and welcome to a brand new episode of head bangers kitchen a while back I showed you guys how to make almond flour waffles in one of my earlier episodes and in that episode we made some sandwiches using the waffles or the waffle which and in that sandwich

I used a three bell pepper dip and I promised you guys that I will show you how to make that dip and Here I am today doing just that now bell peppers do have a fair amount of carbs and they’re going to be using yellow red and green bell

Peppers to make this dip and you know what I want to say this vegetables are good for you if you eat a few extra carbs through veggies it’s not a big deal so you know what eat some veggies be healthy and let’s stop the jibber-jabber and go and make that three bell pepper

Dip so to make our roasted bell pepper dip we’re going to take our peppers I’m taking one red one yellow and one green chop it in half remove all the seeds and wash it of course wash it well and your peppers are ready for the oven

Now we’re going to put it on a baking tray and as you can see I’m using a wire rack but you don’t have to it’s up to you anyway put it in the oven at about 200 to 225 degrees Celsius and just let it roast till the skin is nice and

Charred all over now this takes about 20 minutes and hoo yeah look at those peppers they look delicious already anyway transfer them to a plate cover it with some foil lid of any kind and just let it sit for about 10 minutes to cool down once the peppers are cool we’re

Going to peel off the skin and that’s pretty much it the peppers are ready to go now we’re going to put the peppers in our food processor season it with a nice big pinch of salt add some garlic add some olives and these are special olives stuffed with

Almonds some fresh parsley a tablespoon and some tahini tahini paste which is sesame seeds ground up some paprika some red chilli flakes for a little bit of heat but not on your meter this time on your peppers the juice of half a lime and then we were just going to blend

That of course make sure you open it up and scrape down the sides I’m also going to throw in a nice big tablespoon of olive oil the good stuff and blend that to the consistency that you like I’m going for a slightly chunkier consistency then just transfer that to

Your Bowl I am going to garnish it with some sliced black olives and some fresh parsley and that’s pretty much it your roasted bell pepper dip is done and ready time to taste all right folks so it’s time to taste this delicious roasted bell pepper tip

Now as you may have noticed I have not made anything to dip the dip with and the reason is because I’ve been busy and I’ve also a little lazy butt butt-butt-butt the important thing is you go and watch my baba ghanoush video and you will find the recipe for keto

Crackers which will be perfect to this dip you can also check out the keto nachos that recipe will also go great with this and of course those waffles where you use this as a spread now I must say that I have sort of gone in for

A more chunky blend I didn’t blend this too long to make it a paste because I am going to eat this like a dip so I’d rather have a little chunky dip but if you blend it for a bit longer you’ll get the most smooth and creamy sort of taste

Which you can use as a spread in your sandwiches anyway enough jibber-jabber let me let’s dig in oh yeah this is sweet it’s actually sweet and with the olives oh my god I could eat this as it is this is beautiful this is a thing of beauty

So simple so delicious you know what will be interesting instead of roasting the peppers in the oven what if I roasted them on the stovetop like I did the eggplant for the baba ghanoush recipe I think I want to try that next time I feel it will have

An even smoky flavor but that’s just we’ll try it out and see anyway I’m going to leave you guys to it I hope you enjoyed this episode do give the video a thumbs up subscribe to the channel if you haven’t already follow at headbangers kitchen on insulin if you

Haven’t already and we’ll see you on the next episode Cheers and keep cooking delicious what if I can juggle these maybe I should Jaffee is oh damn it hey guys I hope you enjoyed that episode of the headbangers kitchen click here to subscribe to the youtube channel click here if you wanna

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