Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/roasted-red-pepper-dip/

Roasted red pepper dip

Recipes developed by Chef Leslie Cairns. Photo credit cook_inspire/depositphotos.com

Roasted red pepper dip

Try this low potassium, low phosphorus, low sodium snack and serve with baked pita chips.

Ingredients

  • 1 cup roasted red peppers
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 clove garlic
  • 1 tsp cumin

Directions

Mix all ingredients together in food processor. Serve with baked pita chips.

Nutrient Analysis

  • Calories: 84 KCal
  • Protein: 0.5 g
  • Carbohydrates: 3 g
  • Fibre: 0.8 g
  • Total Fat: 8 g
  • Sodium: 9 mg
  • Phosphorus: 13 mg
  • Potassium: 89 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 cup

Renal and Diabetic Exchanges

1 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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