Fiery blend of roasted peppers, smoked paprika, chilies, and creamy yogurt for a flavorful dip.
# Components:
→ 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 (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)
# Directions:
01 - Roast red bell peppers over an open flame or under the broiler until skin is charred. Place in a bowl, cover, and steam for 5 minutes, then peel off skin and remove seeds.
02 - Combine roasted peppers, tomatoes, garlic, red onion, chilies, smoked paprika, cumin, salt, and black pepper in a food processor or blender. Blend until mostly smooth.
03 - Add Greek yogurt and lemon juice to the mixture. Pulse until fully incorporated and seasoning is balanced to taste.
04 - With the processor running, slowly drizzle in olive oil to create a creamy, slightly thick consistency.
05 - Transfer dip to a serving bowl. Garnish with fresh herbs if desired and serve with chips, crackers, or fresh vegetables.
