Roasted Red Pepper and Avocado Dip with Crudités
A creamy, nutrient-dense dip rich in vitamin E and healthy fats to support skin health during Whole30. This mediterranean-inspired whole30 (whole30) ready in about 45 minutes blends halved Red bell peppers, pitted Avocado, Garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, halved Red bell peppers
- 1, pitted Avocado
- 1 clove Garlic
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1, sliced into sticks Cucumber
- 2, sliced into sticks Carrots
Instructions
- Step 1: Preheat oven to 400°F. Place 2 halved red bell peppers cut-side down on a baking sheet. Roast 20-25 minutes until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, remove seeds, and discard.
- Step 2: In a food processor, combine peeled roasted peppers, 1 pitted avocado, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Process until smooth, scraping down sides, adding 1-2 tsp water if too thick.
- Step 3: Serve the dip immediately with 2 cups cucumber sticks and 2 cups carrot sticks for optimal freshness and nutrient retention.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Red Pepper and Avocado Dip with Crudités take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Red Pepper and Avocado Dip with Crudités?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Red Pepper and Avocado Dip with Crudités?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper and Avocado Dip with Crudités for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Red Pepper and Avocado Dip with Crudités whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
