Home Recipes Roasted Red Pepper Dip

Roasted Red Pepper Dip

Total Time: 20 mins.
Prep Time: 10 mins.
Cook Time: 10 mins.
Serves: 1 cup


1/3 cup (75 mL) chopped roasted red peppers
3/4 tsp (4 mL) crushed garlic
3/4 cup (175 mL) Spectrum Naturals® Canola Oil Mayonnaise
2 tsp (10 mL) lemon juice
Pinch salt
2 pkgs (each 235 g) Yves Veggie Cuisine® Kale & Quinoa Bites

Star Product

Kale and Quinoa Bites


  1. In food processor, purée roasted peppers with garlic.
  2. Add mayonnaise, lemon juice and salt; pulse to blend well. Transfer to small bowl; cover and refrigerate for 1 hour or up to 3 days.
  3. Bake Kale & Quinoa Bites in oven according to package directions. Serve hot with dip.


  1. Stir in 2 tbsp (30 mL) crumbled feta cheese.
  2. Add smoked paprika, chipotle chile powder or cayenne pepper, to taste.


You may use bottled roasted peppers or roast your own. If using bottled, drain well, blot on paper towel and remove seeds.