Red Pepper Dip

Most dips contain beans or pulses which are high in FODMAPs and can aggravate symptoms for those suffering from IBS. This dip uses protein packed goat’s cheese as an alternative to make a creamy dip which makes a perfect snack.

6-8 servings  / easy


  • 1 red pepper
  • 2 carrots roughly chopped
  • ½ teaspoon dried cumin* (optional)
  • ½ teaspoon chilli flakes* (optional)
  • 80g soft goat’s cheese (for vegan choose soft vegan cheese)
  • Juice of 1 lemon
  • Olive oil
  • Salt and pepper to taste

How to make it

Preheat oven to 190 degrees

Roughly chop the carrots and red pepper and place in a roasting tin, drizzle with olive oil and sprinkle with salt, pepper and cumin.

Roast vegetables in oven for 20-25 minutes until soft

Allow vegetables to cool before adding to a food processor or blender with goat’s cheese, mix and add olive oil as required to reach correct consistency. Option: add extra spice if it doesn’t upset your stomach with dried chilli flakes or more cumin.

Serve with cucumber and carrot batons or gluten free oat cakes if you’re particularly hungry or looking to increase calories on the plan.

Store in sealed container in fridge for up to 4 days.

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