Fiery dip with roasted peppers, smoked paprika, chilies, and creamy yogurt for a smoky, bold flavor sensation.
# What You’ll Need:
→ 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 - 1–2 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 (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)
# Step-by-Step Guide:
01 - Char the skin of red bell peppers over an open flame or under a broiler until blackened. Place peppers in a bowl, cover, and allow to steam for 5 minutes. Peel off the skins and remove seeds.
02 - Combine roasted peppers, tomatoes, garlic, red onion, fresh chilies, smoked paprika, cumin, salt, and black pepper in a food processor or blender. Process until mixture is mostly smooth.
03 - Add Greek yogurt and fresh lemon juice to the mixture. Pulse until fully combined, then adjust seasoning according to taste.
04 - With the processor running, slowly drizzle in extra virgin olive oil to achieve a creamy and slightly thick consistency.
05 - Transfer the dip to a serving bowl and garnish with chopped fresh cilantro or parsley if desired. Serve alongside pita chips, crackers, or fresh vegetables.
