Roasted bell pepper dip, tasty zero oil healthy dip recipe. This is a perfect dip that goes well with kebabs and cutlets.

I have seen this dip in Sahana’s Instagram page a few days back. We had guests at home for the past 2 weekends. So I tried this as a dip or starters for kebab and cutlet. It was a super hit among our guests. Later the leftover I used as a salad dressing and we loved it too. You can serve this with cut carrots and cucumber as a healthy snack.

The color of the dip depends on the deep red color of the red capsicum. I have given some variations in the notes section. So please check till the end of the post and see the tips.

Also check out my sour cream dip , roasted bell pepper pasta , mango dip , yogurt dip ,

Roasted bell pepper dip

  • Wash the red capsicum and pat dry them.
  • Roast them on an open flame till the outer skin becomes charred.
  • Allow this to cool completely.
Roasted bell pepper dip - 1
  • Boil the almonds in water for 5 minutes.
  • Once it is cool take out the skin.
  • Take out the charred parts of the bell pepper and remove the seeds from inside.
  • Chop them roughly.
Roasted bell pepper dip - 2
  • Blend the roasted capsicum, blanched almonds, garlic cloves, and salt into a fine paste.
  • Add the lemon juice while grinding.
  • You can add little water if you feel it is too thick.
  • The roasted bell pepper dip is ready now.
Roasted bell pepper dip - 3
  • Keep it inside the refrigerator for 30 minutes and serve with kebabs or cutlets.
  • You can serve with some cut carrots and cucumber as healthy evening snacks.
Roasted bell pepper dip - 4

Roasted Bell pepper dip

Ingredients

  • 1 red bell pepper
  • 2 cloves garlic
  • 1 bird’s eye chili can replace with ½ tsp red chili powder
  • ¼ cup almonds
  • 2 tsp lemon juice
  • Salt to taste

Instructions

  • Wash the red capsicum and pat dry them.
  • Roast them on an open flame till the outer skin becomes charred.
  • Allow this to cool completely.
  • Boil the almonds in water for 5 minutes.
  • Once it is cool take out the skin.
  • Take out the charred parts of the bell pepper and remove the seeds from inside.
  • Chop them roughly.
  • Blend the roasted capsicum, blanched almonds, garlic cloves and salt into a fine paste.
  • Add the lemon juice while grinding.
  • You can add little water if you feel it is too thick.
  • Roasted bell pepper dip is ready now.
  • Keep it inside the refrigerator for 30 minutes and serve with kebabs or cutlets.
  • You can serve with some cut carrots and cucumber as a healthy evening snacks

Notes