High Protein Cottage Cheese & Roasted Red Pepper Dip
This creamy cottage cheese and roasted red pepper dip is smoky, tangy, and packed with protein. Quick to whip up in a blender and perfect as a snack, sandwich spread, or party dip.
Servings: 4
Calories: 90kcal
Ingredients
- 1 cup cottage cheese
- 1 medium red bell pepper
- 1 garlic clove
- 1 tsp smoked paprika
- Olive oil for drizzling over the pepper
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Roast the red pepper: Drizzle the red pepper lightly with olive oil, then roast it in the air fryer or oven at 400°F (200°C) for 15–18 minutes, until it’s soft and the skin is blistered and slightly charred. Note: If you don’t have an air fryer, you can also roast the pepper in a conventional oven at the same temperature. Place it on a baking sheet and roast for about 20–25 minutes, turning halfway through until the skin is charred and the pepper is tender.
- Let it cool and peel: Once roasted, let the pepper cool for a few minutes. Then peel off the skin, remove the seeds and stem, and set it aside.
- Blend it up: Add the cottage cheese, smoked paprika, roasted red pepper, garlic, salt, and pepper to a blender or food processor. Blend until smooth and creamy—about 1 minute should do the trick.
- Plate and finish: Spoon the dip into a serving bowl and top with a little extra smoked paprika, some chili flakes, and chopped chives if you’re feeling fancy.
- Serve it up: Pair it with crunchy veg like cucumber and carrot sticks, or go for mini toasts or crackers. It’s one of those dips that works with just about everything.
Nutrition
Calories: 90kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g