Bold spread blending roasted peppers, smoked paprika, chilies, and creamy yogurt for a fiery kick.
# What Goes In:
→ 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 to taste
06 - 2 teaspoons smoked paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
→ Dairy & Acid
10 - ½ cup Greek yogurt or 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)
# How to Make It:
01 - Roast the red bell peppers over an open flame or under the broiler until the skin is thoroughly charred. Place in a covered bowl, allow to steam for 5 minutes, then peel off the skins and remove the seeds.
02 - Add roasted peppers, chopped tomatoes, minced garlic, chopped red onion, red chilies, smoked paprika, ground cumin, salt, and black pepper to a food processor or blender. Blend until the mixture is predominantly smooth.
03 - Add Greek yogurt and fresh lemon juice to the blended mixture. Pulse until fully combined, then adjust seasoning according to taste.
04 - With the processor running, slowly drizzle in extra virgin olive oil until the dip reaches a creamy and slightly thick consistency.
05 - Transfer the dip into a serving bowl and garnish with chopped fresh cilantro or parsley if desired. Best served with pita chips, crackers, or fresh vegetables.
