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Roasted Red Pepper, Rosemary & Chestnut Dip

Roasted Red Pepper & Chestnut Dip

This dip is perfect for Christmas due to its vibrant colour and Christmassy flavours but can be enjoyed all year round with relatively inexpensive ingredients. I use it as a salad dressing too by thinning it out with water or plant-based milk.


Chestnuts are full of several vitamins including vitamin C, folate and potassium and compared to other nuts, are lower in calories so make great snacks when you are trying to lose weight. I used prepackaged chestnuts in this but if you want you can roast some fresh which will make this dip even earthier.

I can’t get enough of rosemary in perfumes or in food. I was surprised to hear that this herb is part of the mint family, and it is rich in iron, calcium, and vitamin B6 and is traditionally used topically in oils to help joint pain.

This dip is so quick to whip up to serve with all kinds of healthy crackers and crudites and you will wow your guests!


2 large red peppers cut in half and seeds and stalk removed

1 cup roasted chestnuts

2 cloves of garlic warmed in the microwave in a bowl with a splash of water for 20 seconds.

Juice of 1 lemon

¼ cup plant-based milk

2 tablespoons nutritional yeast

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste Juice of half a lemon


  1. Preheat your oven to 200C and roast your pepper on a lined baking tray for 20 minutes or until the pepper is soft and slightly charred.

  2. Allow the pepper to cool and add to a blender jug with the rest of the dip ingredients.

  3. Blend the dip till smooth, adjust seasoning to your taste and enjoy!


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