Creamy Paprika Dip
Enjoy this fun paprika dip as an appetizer or serve at summer BBQs and picnics!
Servings: 8 servings
Calories: 60kcal
Equipment
- Blender or food processor
Ingredients
- 1 red bell pepper stalk, ribs and seeds removed, diced into 3-4 pieces
- 2 garlic cloves
- 1 teaspoon olive oil
- 1 cup cottage cheese
- ¼ cup cream cheese
- ½ teaspoon sweet paprika or ¼ teaspoon smoked paprika*
- pinch salt
- pinch black pepper
Instructions
- Remove the ribs and seeds from your red bell pepper and cut into 3-4 pieces. Place on a lined baking tray and drizzle with a little olive oil. Roast for 30 minutes.
- Once the bell peppers have had 15 minutes, add the garlic cloves (skins on) to the baking tray. Continue to roast the peppers and garlic for the remaining 15 minutes. Set aside to cool. Remove the garlic from their skins when cool enough to handle.
- Spoon the cottage cheese, cream cheese, roasted bell peppers, roasted garlic, paprika, salt and black pepper into your blender or food processor. Blend to a thick smooth dip!
Notes
*I suggest that my low histamine readers stick to sweet paprika rather than hot or smoked paprika, which is higher histamine.
- Use plain, unflavored cottage cheese and cream cheese to make the dip.
- Make sure to add the garlic cloves to the baking tray once the red peppers have had 15 minutes of cook time.
- Adjust the amount of spice to taste. You can always add a little more if you like!
- cream cheese, which scores 0. It has a note 'plain, without additives'.
- cottage cheese isn't rated on the list, but is mentioned as being well tolerated on their histamine potential of food list.
- garlic, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 60kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 0.1mg