Derby Dip {Roasted Red Pepper Dip}

Not sure I ever mentioned I used to do roller derby.  Well not the full contact version, but a derby for “women old enough to know better!”, Derby Lite. It was so fun, challenging, and the women were all amazing. It has been a few years since I last skated with them, purely a time management decision.  My running miles picked up, and in the end the time efficiency of running won the time slot. One of the the beauties of running is that there is no bag to pack and  no travel time.  Just lace up and head out the door, it is a time efficient workout option.

I learned a lot in the years that I did skate with the group.  The first and most important lesson, how to fall. The key to getting up unharmed is a proper fall. Falling, brushing yourself off, and getting back on your feet is a valuable life lesson no matter the sport or situation.

I also met some amazing people through the program, some of the most creative and talented people I have ever had the pleasure to meet.  Quite a few of the ladies went on to the big leagues to give the full contact version a go.  How fun would that be! Maybe in my next life.  Anyway, one of my favorites to skate with was Payne D. Spencer. We always had great conversations and we have a mutual love for good (mostly healthy) eats and cold beer.  She passed along a recipe to me ages ago, and I make it quite often.  I’ve tweaked it over time and adjust the ingredients for the consistency I’m craving.  This dip is a great way to enjoy more veggies and a thicker version makes a great sandwich spread.

roasted red pepper dip

I’ve craved this dip (and vegetables) lately.  I knew I had a jar of the peppers in the cabinet, and the other ingredients in the fridge, except fresh lemons.  But I of course have those preserved lemons patiently parked in the fridge. You know where I got the idea for preserving the lemons? Poppy Spock, another favorite derby lady I met at Derby Lite. Not only is she a skater extraordinaire, but she has an awesome blog (alla Poppy), and always adds a bright spot to my Facebook news feed. If you are a fan of the mechanics of fitness, great recipes or just want to read some kick-ass writing, check her out — her bout day breakfasts alone are worth tuning in for. Anyway, you see where this is going.  I used the preserved lemons in the dip.  Perfect! The tart salty lemons were a bright addition.

Voila, derby dip…

Roasted Red Pepper Dip
Author: Jacky Hackett
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 1 small jar roasted red peppers
  • 1/2 cup plain Greek yogurt
  • 1/2 cup low-fat cream cheese
  • 1/4 of a preserved lemon (or juice from 1 small lemon)
  • pepper, to taste
  1. Place all ingredients into a food processor and processes until smooth.
  2. Serve with fresh vegetables.
The dip is little on the thin side, if you prefer it thicker adjust the proportions of yogurt and cream cheese.


Another great use for those preserved lemons, and a super easy dip to have on hand in the warmer weather.  By the way, I fully intend to get back to skating in the future and reclaim my derby name, JaxSin.


  1. Aimee says:

    I can’t get enough of those sweet orange peppers. That dip looks delicious. I think it is very cool that you have done roller derby. Awesome derby name!

  2. Jenn@slim-shoppin says:

    I didn’t know you did Derby Lite! one of Claire’s friend’s Mom is a windy city roller and we went to see them a few weeks ago – very tough sport! I wish I could skate that good! Love the dip – totally making this soon!

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