Save to Pinterest A bold, fiery dip bursting with roasted peppers, smoked paprika, and spicy chilies, perfect for adding excitement to any platter.
This dip has become a favorite for gatherings, always impressing guests with its smoky heat and creamy finish.
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: 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 & Lemon:
- Add Greek yogurt and lemon juice. Pulse until fully incorporated adjust seasoning to taste.
- Drizzle 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.
- Accompaniments:
- Serve with pita chips crackers or fresh vegetables.
Save to Pinterest This dip always brings my family together especially during game nights and casual get-togethers.
Serving Suggestions
Pair this dip with warm pita chips fresh vegetable sticks or spread on sandwiches for extra zest.
Variations
For a vegan version substitute Greek yogurt with coconut yogurt and skip any animal-based additions.
Storage
Store in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Save to Pinterest This spicy dip adds a vibrant kick to any occasion making it a must-try for spice lovers.
Recipe FAQs
- → How do I roast red bell peppers properly?
Roast peppers over an open flame or under a broiler until the skin is charred. Then cover to steam for 5 minutes before peeling off the skin and removing the seeds.
- → Can I adjust the spice level of this dip?
Yes, you can add or reduce fresh red chilies or include a pinch of cayenne pepper to control the heat to your preference.
- → What can I substitute for Greek yogurt to make it vegan?
Use coconut yogurt or another plant-based yogurt alternative to maintain creaminess without dairy.
- → What foods pair well with this dip?
It pairs nicely with pita chips, crackers, fresh vegetables, and also works as a spread in sandwiches or wraps.
- → How can I add a smoky twist to this dip?
Try substituting roasted eggplant for part or all of the peppers to enhance the smoky flavor profile.