This delicious high-protein dip is easily made by roasting a red pepper at high heat and then blending it with hemp hearts (aka high-protein without dairy) and other simple whole foods you should have in your kitchen.
I'm always trying to find savoury snack ideas to serve my family. We love healthy homemade muffins, but I'm trying to feed the family more veg too. This high-protein veggie dip recipe has lots of red pepper and is perfectly simple.
Quick Look: Protein Dip
- Equipment Needed: Blender
- Time: 20 minutes
- Serves: 6 servings (2 cups)
- Calories: 161 per serving
- Protein: 9 grams per serving
- Dietary Info: Dairy-free, vegan
- ⭐ Why You'll Love It: It's earthy, vibrant, and perfect to add to your snack prep lineup for the week.
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It's earthy, vibrant, and perfect to add to your snack prep lineup for the week while you are baking some carrot cake protein bars!
What to eat with protein dip
Dip can be the perfect quick snack, or you can easily turn it into a packable lunch, or add it to a salad or rice bowl. Here are some ideas my family enjoys with dip.
- Raw veggies like carrots, cucumber, celery, peppers, or broccoli
- Pita, sourdough bread, or bagels
- Dehydrated zucchini chips
- Corn chips
- Homemade protein crackers
- Falafel
Ingredients
How to make this High-protein dip Recipe
Step 1: Roast the red pepper at high heat until soft.
Step 2: Place everything in the food processor or blender.
Step 3: Blend together for 30 seconds, scrape down the sides, and blend again until creamy!
After making this, I'm gonna encourage you to make my high-protein hummus; it's more of a classic but always a goodie. I also have a recipe for homemade whole-wheat crackers - they taste like Wheat Thins but are made without all the preservatives - add that to your to-make list too!
🌶️ Did you make this high-protein dip recipe? Would you take 5 seconds to give a star rating and review just below the recipe? That means a lot to me and helps the growth of Beside the Mountain blog.
High-protein Dip (dairy free)
Equipment
- 1 blender
Ingredients
- 1 red pepper
- ¾ cup hemp hearts
- ¼-1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sea salt
Instructions
- Roast the red pepper by cutting it in half and placing it on a cookie sheet to bake at 500 Fahrenheit (260 C) for 10 minutes. It will become black in some spots.
- Remove the stem and seeds from the pepper. Place the pepper, hemp hearts, ¼ cup water, apple cider vinegar, honey, and sea salt in the blender. Blend for 30 seconds, scrape down the sides and blend one more minute until fully smooth. Add more water if it's too thick. Keep in the fridge and eat within 5-7 days.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Courtney says
I loved this dip! I would probably reduce the water so it was less runny as a dip, but REALLY enjoyed this as a sauce for pasta! Love all the "sneaky" ingredients that I could get my toddler to eat.
Danika Vanderpyl says
Hi Courtney! Yes I reduced the water in this recipe. I think it can be made with as little as possible, it just depends how much your blender needs to function!