Fiery blend of roasted peppers, smoked paprika, chilies, and creamy yogurt for a vibrant dip.
# Components:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 2 medium tomatoes, seeded and chopped
03 - 2 garlic cloves, minced
04 - 1 small red onion, roughly chopped
→ Spices & Seasonings
05 - 1 to 2 fresh red chilies, seeded and chopped (adjust according to heat preference)
06 - 2 teaspoons smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Dairy & Acid
10 - 1/2 cup Greek yogurt (substitute coconut yogurt for vegan option)
11 - 2 tablespoons fresh lemon juice
→ Oils & Garnish
12 - 2 tablespoons extra virgin olive oil
13 - 2 tablespoons chopped fresh cilantro or parsley (optional)
# Directions:
01 - Char the red bell peppers over an open flame or under the broiler until the skin is blackened. Place in a covered bowl to steam for 5 minutes, then peel off skins and remove seeds.
02 - Combine roasted peppers, tomatoes, garlic, red onion, fresh chilies, smoked paprika, ground cumin, salt, and black pepper in a food processor or blender. Blend until mostly smooth.
03 - Add Greek yogurt and lemon juice to the blended mixture. Pulse until fully incorporated. Adjust seasoning as needed.
04 - With the processor running, drizzle in extra virgin olive oil to form a creamy, slightly thick consistency.
05 - Transfer the dip to a serving bowl, garnish with chopped cilantro or parsley if using, and serve with pita chips, crackers, or fresh vegetables.
