Save A bold, fiery dip bursting with roasted peppers, smoked paprika, and spicy chilies, perfect for adding excitement to any platter.
This dip brings spicy excitement to every gathering I host and never fails to impress guests with its smoky depth.
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 Yogurt and Lemon Juice:
- Add Greek yogurt and lemon juice. Pulse until fully incorporated adjust seasoning to taste.
- Drizzle Olive Oil:
- With the processor running, drizzle in olive oil to create a creamy slightly thick consistency.
- Transfer and Garnish:
- Transfer to a serving bowl. Garnish with fresh herbs if desired.
- Serve:
- Serve with pita chips crackers or fresh vegetables.
Save This dip has become a favorite at family gatherings especially during game days and festive celebrations.
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 This spicy dip perfectly balances heat and creaminess for an unforgettable taste experience.
Recipe FAQ
- → How do I roast the red bell peppers?
Roast them over an open flame or under a broiler until the skin chars. Place in a covered bowl for 5 minutes to steam, then peel off skins and remove seeds.
- → Can I adjust the spiciness level?
Yes, control heat by adjusting the amount of fresh red chilies. Adding cayenne or hot sauce can increase the fiery kick.
- → What can I substitute for Greek yogurt?
For a dairy-free option, use coconut yogurt, which maintains creaminess without altering flavors significantly.
- → Is this dip suitable for vegetarian and gluten-free diets?
Yes, it is vegetarian and gluten-free as long as yogurt and spices are checked for cross-contamination.
- → Can I use a different roasted vegetable?
Substituting roasted eggplant adds a smoky and smooth variation that complements the spices well.