Roasted Pepper and Cream Cheese Dip
We love this dip with veggies and chips! Use any color of pepper you prefer. The flavors intensify if you make this the day before and store covered in the refrigerator. At the very least chill for 6 hours before serving.
Ingredients
- ½ cup (115 grams) cream cheese 7.66 CHO
- ½ cup (90 grams) roasted peppers (48 gram = 2 CHO). 3.75 CHO
- ½ tsp. paprika 0 CHO
- ¼ tsp. salt 0 CHO
- Couple grinds of black pepper 0 CHO
- ¼ tsp turmeric 0 CHO
- 1/8 tsp cayenne 0 CHO
TOTAL CHO 11.41 CHO
- TOTAL WEIGHT 190 GRAMS
- 11.41 CHO DIVIDED BY 190 GRAMS = .060 CHO/GRAM
- 1 TBSP = 15 GRAMS (.060 x 15 GRAMS) .9 CHO/TBSP
- ¼ CUP = 4 TBSP (3.6 CHO/1/4 CUP)
Instructions
See instructions about how to roast peppers under our recipe “Roasted Peppers”. They are really easy to roast, (if using store bought check CHO count to compare and adjust if need be. Drain the store bought on paper towel and roughly chop.)
Place cream cheese and chopped red peppers in food processor.
Add all spices to the processor.
Blend until smooth and refrigerate.
Sprinkle a little paprika for garnish and serve with chips and vegetables.
