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 quickly became a favorite at family gatherings, bringing a spicy kick everyone loves.
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 to Pinterest This dip always brings smiles around the table and has become a staple at our family parties.
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.
Nutritional Information
Calories 60 Total Fat 4 g Carbohydrates 5 g Protein 2 g per serving approx ¼ cup
Save to Pinterest Enjoy this vibrant dip as a bold addition to your appetizer tray or sandwich spreads.
Recipe FAQs
- → How do I roast peppers for the spread?
Roast red bell peppers over an open flame or under the broiler until charred on all sides. Then cover and let steam for 5 minutes before peeling off the skin and removing seeds for a smoky flavor.
- → Can I make this without dairy?
Yes, substitute Greek yogurt with coconut yogurt for a creamy vegan option that maintains smooth texture and tang.
- → What can I use to serve with this spicy spread?
Serve with pita chips, fresh vegetables, crackers, or use as a flavorful spread in sandwiches and wraps.
- → How do I adjust the heat level?
Control the spice by adjusting the amount of fresh red chilies or adding a pinch of cayenne pepper or hot sauce according to preference.
- → Can I replace peppers with other vegetables?
Yes, roasted eggplant can be substituted to impart a deeper smoky character while keeping the creamy texture intact.