Red Pepper & Sunflower Dip Recipe

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Red Pepper & Sunflower Dip
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  1. Preheat the oven to Gas 4 (350F, 180C).
  2. Bake the peppers for 25 - 30 minutes until skin is well charred.
  3. Peel off the outer skin & remove any seeds or pith. Chop the flesh.
  4. Toast the sunflower seeds in the oven for 5 - 10 minutes until lightly browned. Grind very finely in a nut mill or coffee grinder.
  5. Add the peppers and remaining ingredients to the sunflower seed powder and mix thoroughly.
  6. Leave to stand, overnight if possible.
  7. Adjust seasoning before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.76 Kcal (619 kJ)
Calories from fat 35.74 Kcal
% Daily Value*
Total Fat 3.97g 6%
Sodium 4.66mg 0%
Potassium 201.06mg 4%
Total Carbs 15.18g 5%
Sugars 3.36g 13%
Dietary Fiber 3.09g 12%
Protein 14.04g 28%
Vitamin C 105.8mg 176%
Iron 1.9mg 11%
Calcium 39.6mg 4%
Amount Per 100 g
Calories 121.58 Kcal (509 kJ)
Calories from fat 29.41 Kcal
% Daily Value*
Total Fat 3.27g 6%
Sodium 3.83mg 0%
Potassium 165.45mg 4%
Total Carbs 12.49g 5%
Sugars 2.77g 13%
Dietary Fiber 2.54g 12%
Protein 11.56g 28%
Vitamin C 87.1mg 176%
Iron 1.6mg 11%
Calcium 32.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
  • 4

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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