4 Serves
24 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
80 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
320 mg / 4,700 mgSodium
476 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Slice the jalapeno peppers lengthwise, remove seeds if desired, and arrange them on the prepared baking sheet. Drizzle with lemon juice and sprinkle with salt.
Roast the peppers in the oven for 7 to 10 minutes until aromatic, then remove immediately and place on a wire rack to cool completely.
In a food processor, combine the cooled roasted peppers with the remaining ingredients, including fresh dill, and pulse until the mixture reaches a smooth consistency.
Transfer the dip to a serving bowl, garnish with extra fresh dill, and serve alongside crackers or vegetables.
41
g56
g22
g
