Blistered Shishito Peppers With Creamy Ricotta Dip
Whether you are looking for a low-calorie Super Bowl snack or looking for something to spice up your valentine’s day, these Blistered Shishito peppers are a must-try!
The first time I had these peppers was at a local restaurant here, in San Jose. My spice tolerance is not that great so I hesitated to order them but ended up ordering them because it came highly recommended by the waitress. I’m so glad I did coz I loved it.
I’ve been meaning to re-create the recipe ever since. But wanted to combine it with something that was low-calorie and would help balance out the spiciness of the peppers.
Shishito peppers are actually quite nutritious. They are low in calories and one serving (about 8 peppers) of these provides 170% of your RDA of Vitamin C, 80% Vitamin A, lots of Vitamin K and B6. They are anti-inflammatory and can help lower LDL. Plus, the capsaicin helps speed up metabolism. They can be an easy substitute for calorie dense appetizers like French fries.
You can find the recipe reel here
Shishito Peppers - 8oz
Avocado oil - 1 tsp
Chili Lime seasoning or Tajin - as needed
Salt - as needed
Juice of 1/2 small lemon
To make the Creamy Ricotta Dip:
Unsweetened Greek Yogurt - 1 tbsp
Ricotta Cheese - 1tbsp
Salt - as needed
Onion Seasoning - 1 tsp
Tandoori Masala - 1/2 tsp
Garlic powder - 1/4 tsp
Wash and dry the peppers & coat them in oil. Throw them on a cast iron pan and allow them to blister, flipping them half way through. Once done, transfer them on to paper towels. Add the chili lime seasoning and toss.
To make the dip - In a small bowl, combine greek yogurt, ricotta cheese, salt and all the spices and mix well.
Once you plate the peppers, sprinkle salt, dash of lemon, chopped cilantro and serve!
If you make this recipe, I would love to know how you liked it. Please tag me on @brightandlightwellness in your photos! Follow me on Instagram and Facebook for wellness tips and deliciously healthy recipes!