Pin A bold, fiery dip bursting with roasted peppers, smoked paprika, and spicy chilies, perfect for adding excitement to any platter.
This dip is a favorite at family gatherings because it adds a perfect spicy kick that's not overwhelming.
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 Dairy & Acid:
- Add Greek yogurt and lemon juice. Pulse until fully incorporated adjust seasoning to taste.
- Add 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.
- Accompany:
- Serve with pita chips, crackers, or fresh vegetables.
Pin Making this dip always brings the family together, especially during game nights or casual get-togethers.
Serving Suggestions
Serve with pita chips, fresh vegetables, or as a spread on sandwiches and wraps for a smoky twist.
Storage Tips
Keep refrigerated in an airtight container for up to 3 days. Stir well before serving.
Variations
For extra heat add cayenne or hot sauce, or substitute roasted eggplant for a different smoky flavor.
Pin This dip is perfect for anyone wanting to add bold flavors to their appetizer lineup with minimal effort.
Recipe Q&A
- → How do I roast the red bell peppers for this dip?
Roast bell peppers over an open flame or under the broiler until the skin chars. Cover and steam for 5 minutes, then peel off the skin and remove seeds for smooth blending.
- → Can I adjust the heat level of this dip?
Yes, adjust by varying the amount of fresh red chilies or adding a pinch of cayenne pepper for extra spice.
- → What can I use as a yogurt alternative?
For a dairy-free or vegan option, substitute Greek yogurt with coconut yogurt while maintaining the creamy texture.
- → What dishes pair well with this dip?
It complements pita chips, crackers, fresh vegetables, and even works well as a spread in sandwiches or wraps.
- → Can I add other vegetables for a different flavor?
Yes, roasted eggplant can be added or substituted to introduce a smoky depth to the blend.