Roasted red pepper cottage cheese dip
15 min · 10 g protein · 126 cals / serving
Silky, brick-red and smoky: jarred roasted peppers blended with cottage cheese, toasted walnuts, garlic, cumin and smoked paprika into a thick, hummus-style dip with a gentle warmth from chili flakes. Spoon it into a bowl, swirl it with olive oil and walnuts, and scoop with crunchy carrots and snap peas.
Ingredients
- 1 jar (12 oz), drained roasted red peppers, patted dry
- 1/4 cup walnuts
- 1 1/2 cups cottage cheese (1%)
- 1 tbsp tomato paste
- 1 clove garlic
- 1 tbsp lemon juice
- 3/4 tsp ground cumin
- 1 tsp paprika, smoked
- 1/4 tsp red pepper flakes, or Aleppo pepper
- 1/4 tsp salt
- 1 tsp olive oil, extra-virgin
- 2 tbsp fresh parsley, chopped
To serve
- 2 cups baby carrots
- 2 cups sugar snap peas
Steps
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, shaking, until fragrant and a shade darker. Keep a tablespoon aside, chopped, for the top.
- Press the drained peppers between paper towels; wet peppers make a thin dip. Blend them with the rest of the walnuts, the cottage cheese, tomato paste, garlic, lemon juice, cumin, smoked paprika, pepper flakes and salt for 1–2 minutes until completely smooth. Taste for salt and lemon.
- Chill for at least an hour; it thickens noticeably as it cools. Spoon it into a shallow bowl, make a swirl with the back of the spoon, and finish with the olive oil, the reserved walnuts and the parsley. Serve with the carrots and snap peas.
Good to know
Roast your own peppers?
Char 3 red peppers under a hot grill or over a gas flame until black all over, steam them in a covered bowl for 10 minutes, then peel and seed. They are sweeter and smokier than jarred.
A little sweet-sour?
A teaspoon of pomegranate molasses or a drizzle of honey on top gives it the sweet-tart note of Middle Eastern pepper dips.
How long does it keep?
Four days in the fridge. Stir before serving, and keep the oil and walnuts for the top until the last moment.
Per
- Calories
- 65
- Protein
- (32%)
- 5 g
- Fat
- (34%)
- 2 g
- Carbohydrates
- (34%)
- 6 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 482 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 755 kcal goes into the pot and 1163 g of ingredients comes out as about 1160 g of food: 65 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.