Roasted Bell Pepper Dip | Keto Recipes | Headbanger’s Kitchen

It's time for another vegetarian keto recipe and today I'm making THAT roasted bell pepper dip that I used on my almond flour waffles. Unlike the blue cheese dip from my chicken wings episode which I never made and forgot the recipe for I've made sure I got this down and I'm sharing it with you today.

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Macros per serving
Calories: 68
Net Carbs: 5g
Carbs: 7g
Fat: 8g
Protein: 2g
Fiber: 2g

Recipe makes 4 servings.

Ingredients
- 3 Bell Peppers (1 Yellow, 1 Red, 1 Green)
- 2 Tbsp Tahini
- 3 Cloves Garlic
- 1 Tbsp Parsley
- 4 Olives
- Salt to Taste
- 1 Tbsp EV Olive Oil
- Paprika
- Chilly Flakes

Preparation
1. Cut the bell peppers in half and remove all the seeds.
2. Place on a roasting tray and roast in the oven for 30 minutes at 220C or till the skins are charred and the peppers soft
3. Cover with foil/lid and allow peppers to cool and then remove the skins
4. Blend the peppers, tahini, garlic, parsley, olives, paprika, chilly flakes in a blender and season to taste.
5. Garnish with some chopped olives and parsley.

from
http://www.cooking-recipes.net/peppers/roasted-bell-pepper-dip-keto-recipes-headbangers-kitchen/