Roasted Red Pepper and Spinach Dip



1 bag Kettle Brand Chips
2 large red peppers, seeded and cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon kosher salt, plus more as needed
2 handfuls fresh baby spinach, washed and dried
1 cup low-fat sour cream
1 cup low-fat Greek yogurt


1. Preheat the oven to 400 degrees F. Toss with red pepper strips with the olive oil and salt and bake for 20 minutes, or until the peppers are soft and browned around the edges.
2. Place the peppers and spinach in a food processor and pulse into they are in very small pieces. Then scoop out a tablespoon for garnish and set aside.
3. Add the sour cream and yogurt to the processor and pulse again until the dip is smooth with little flecks of red and green. Taste for flavor and add in a pinch or two of kosher salt as needed.
4. Scoop the dip into a bowl and garnish with the chopped red peppers and spinach. Serve with Kettle Brand Chips!

Naptime Notes

Naptime Recipe Serving ideas

This dip can be made up to two days in advance. Cover and store in the fridge.

Naptime Stopwatch

20 minutes cook time, 10 minutes prep time

Naptime Reviews

This festive dip is always a hit!

More Naptime Recipes

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