Save A bold, fiery dip bursting with roasted peppers, smoked paprika, and spicy chilies, perfect for adding excitement to any platter.
This dip quickly became a favorite at my gatherings, impressing friends with its smoky heat and creamy texture.
Ingredients
- Vegetables: 2 large red bell peppers roasted and peeled, 2 medium tomatoes seeded and chopped, 2 garlic cloves minced, 1 small red onion roughly chopped
- Spices & Seasonings: 1 to 2 fresh red chilies seeded and chopped (adjust to taste), 2 tsp smoked paprika, ½ tsp ground cumin, ½ tsp salt, ¼ tsp ground black pepper
- Dairy & Acid: ½ cup Greek yogurt (or coconut yogurt for vegan option), 2 tbsp fresh lemon juice
- Oils & Garnish: 2 tbsp extra virgin olive oil, 2 tbsp chopped fresh cilantro or parsley (optional)
Instructions
- Roast Peppers:
- Roast the red bell peppers over an open flame or under the broiler until skin is charred Place in a bowl cover and let steam for 5 minutes then peel off the skin and remove the seeds
- Blend Ingredients:
- In a food processor or blender combine roasted peppers tomatoes garlic red onion chilies smoked paprika cumin salt and black pepper Blend until mostly smooth
- Add Yogurt and Lemon:
- Add Greek yogurt and lemon juice Pulse until fully incorporated adjust seasoning to taste
- Add Olive Oil:
- With the processor running drizzle in olive oil to create a creamy slightly thick consistency
- Serve:
- Transfer to a serving bowl Garnish with fresh herbs if desired
- Enjoy:
- Serve with pita chips crackers or fresh vegetables
Save This recipe has brought my family closer, as we gather around the table enjoying the spicy, smoky flavors together.
Serving Suggestions
Serve with pita chips crackers or fresh vegetables for dipping. It also makes a great spread for sandwiches and wraps.
Variations
Try substituting roasted eggplant for a smoky twist or add a pinch of cayenne for extra heat.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Save This spicy dip is an instant crowd-pleaser sure to liven up any appetizer spread.
Recipe Questions & Answers
- → How do I roast peppers for this dip?
Roast red bell peppers over an open flame or under the broiler until charred. Place them in a bowl covered to steam for 5 minutes, then peel and remove seeds.
- → Can I adjust the dip's spiciness?
Yes, add or reduce fresh red chilies or include cayenne or hot sauce to suit your preferred heat level.
- → What substitutes work for Greek yogurt?
Coconut yogurt is a great vegan alternative that maintains creaminess without altering flavor significantly.
- → How should I serve this dip?
Serve chilled or at room temperature alongside pita chips, crackers, or fresh vegetables for dipping.
- → Can the dip be stored for later use?
Store in an airtight container in the refrigerator for up to 3 days, stirring before serving.
- → Are there any recommended pairings?
This dip pairs well with crisp white wines or light lagers that complement its smoky and spicy flavors.