Roasted Red Pepper and Walnut Dip with Parmesan Crisps

Snacks 20 mins 482 kcal
Roasted Red Pepper and Walnut Dip with Parmesan Crisps
Calories
482 kcal
Net Carbs
4.3gg
Fats
39gg
Protein
15gg

"Imagine a silky, smoky dip that captures the sweet crunch of roasted red peppers and the buttery richness of toasted walnuts, all while staying perfectly keto. This Roasted Red Pepper and Walnut Dip is not only a feast for the palate but also a low‑carb powerhouse, delivering healthy fats and just a whisper of net carbs. Pair it with crisp, melt‑in‑your‑mouth Parmesan chips, and you’ve got a snack that’s ideal for keto brunches, game‑day gatherings, or a quick bite between meals. The secret to the dip’s depth is slow‑roasting the peppers until their skins blister and their natural sugars caramelize, then blending them with toasted walnuts, a splash of olive oil, and a touch of cream cheese for extra silkiness. The Parmesan crisps are simply grated cheese baked until golden and crunchy, offering a satisfying contrast to the smooth dip. For best results, let the dip sit for a few minutes after blending to allow flavors to meld, and serve the crisps warm straight from the oven. This snack is gluten‑free, dairy‑rich, and ready in under 35 minutes—perfect for busy keto lifestyles and anyone craving a gourmet‑grade treat without the carbs."

Ingredients

Instructions

1

Preheat the oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast for 20‑25 minutes, turning once, until the skins are charred.

2

Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel, seed, and roughly chop.

3

While the peppers cool, spread the walnuts on a separate baking sheet and toast in the oven for 5‑7 minutes, stirring once, until fragrant.

4

In a food processor, combine the roasted peppers, toasted walnuts, olive oil, cream cheese, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy.

5

Spoon the dip into a serving bowl, cover, and refrigerate for at least 5 minutes to let flavors meld.

6

To make Parmesan crisps, line a parchment‑lined baking sheet with small circles of grated Parmesan (about 1‑2 tbsp per circle). Bake at 400°F (200°C) for 5‑7 minutes, until golden and crisp.

7

Remove crisps, let cool briefly, and serve alongside the dip.

Prep

Gather Ingredients

2 large red bell peppers (about 300 g), roasted, peeled, and seeded
1 cup raw walnuts (140 g), toasted
2 tbsp extra‑virgin olive oil (30 ml)
2 tbsp cream cheese, softened (30 g)
1 tbsp fresh lemon juice
1 tsp smoked paprika
½ tsp sea salt
¼ tsp freshly ground black pepper
1 cup grated Parmesan cheese (100 g) for crisps
Instructions

Step by Step

1

Preheat the oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast for 20‑25 minutes, turning once, until the skins are charred.

2

Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel, seed, and roughly chop.

3

While the peppers cool, spread the walnuts on a separate baking sheet and toast in the oven for 5‑7 minutes, stirring once, until fragrant.

4

In a food processor, combine the roasted peppers, toasted walnuts, olive oil, cream cheese, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy.

5

Spoon the dip into a serving bowl, cover, and refrigerate for at least 5 minutes to let flavors meld.

6

To make Parmesan crisps, line a parchment‑lined baking sheet with small circles of grated Parmesan (about 1‑2 tbsp per circle). Bake at 400°F (200°C) for 5‑7 minutes, until golden and crisp.

7

Remove crisps, let cool briefly, and serve alongside the dip.