Save A bold, fiery dip bursting with roasted peppers, smoked paprika, and spicy chilies, perfect for adding excitement to any platter.
This spicy dip quickly became a favorite at parties and family gatherings, always disappearing fast.
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
- Step 1:
- 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
- Step 2:
- 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
- Step 3:
- Add Greek yogurt and lemon juice Pulse until fully incorporated adjust seasoning to taste
- Step 4:
- With the processor running drizzle in olive oil to create a creamy slightly thick consistency
- Step 5:
- Transfer to a serving bowl Garnish with fresh herbs if desired
- Step 6:
- Serve with pita chips crackers or fresh vegetables
Save This recipe often brings loved ones together as we share it with pita chips and fresh veggies during cozy evenings.
Notes
For extra heat add a pinch of cayenne or a dash of hot sauce Substitute roasted eggplant for a smoky twist Excellent as a spread in sandwiches or wraps Pairs well with crisp white wines or light lagers
Required Tools
Food processor or blender Chefs knife Cutting board Baking sheet (if roasting peppers in oven)
Nutritional Information
Calories 60 Total Fat 4 g Carbohydrates 5 g Protein 2 g per serving approx ¼ cup
Save This spicy dip is sure to add an exciting twist to your appetizer game every time.
Recipe FAQs
- → How do I roast the peppers for the dip?
Roast red bell peppers over an open flame or under the broiler until the skin chars. Let them steam covered for 5 minutes, then peel off the skin and remove seeds for a smoky flavor.
- → Can I adjust the spice level?
Yes, vary fresh red chilies to taste or add cayenne pepper for extra heat. Start mild and increase gradually according to your preference.
- → What can I use instead of Greek yogurt?
For a dairy-free or vegan option, substitute Greek yogurt with coconut yogurt. It maintains creaminess while keeping a mild tang.
- → How should I serve this dip?
Serve chilled or at room temperature with pita chips, crackers, or fresh vegetable sticks for a flavorful appetizer or snack.
- → Can the dip be made ahead?
Yes, prepare in advance and refrigerate. Flavors meld with time, and it stays fresh for up to 3 days when covered well.