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 instantly became a favorite at gatherings thanks to its smoky heat and creamy texture.
Ingredients
- 2 large red bell peppers: roasted and peeled
- 2 medium tomatoes: seeded and chopped
- 2 garlic cloves: minced
- 1 small red onion: roughly chopped
- 1–2 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:
- ½ cup Greek yogurt: or coconut yogurt for vegan option
- 2 tbsp fresh lemon juice:
- 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 to Pinterest This recipe always brings smiles when shared with family around the table.
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
Allergen Information
Contains dairy Greek yogurt For a dairy-free vegan version use coconut yogurt Always check yogurt and spice labels for gluten or nut cross-contamination if necessary
Save to Pinterest This spicy dip is a quick and flavorful addition to any appetizer spread ready in just 20 minutes
Recipe FAQs
- → How do I roast the peppers for this dip?
Char the red bell peppers over an open flame or under a broiler until the skin blackens, then steam in a covered bowl for 5 minutes before peeling and seeding.
- → Can I adjust the heat level?
Yes, reduce or increase fresh red chilies to taste. Adding cayenne or hot sauce can increase spiciness further.
- → What substitutes work for Greek yogurt?
For a dairy-free option, coconut yogurt can be used to maintain creaminess without altering flavor balance.
- → How should I serve this dip?
Serve chilled or room temperature alongside pita chips, crackers, or fresh vegetable sticks for best results.
- → Can I make variations of this dip?
Yes, try roasted eggplant instead of peppers for a smoky twist or experiment with fresh herbs for added freshness.