Fiery blend of roasted peppers, smoked paprika, chilies, and creamy yogurt for a vibrant appetizer.
# What You Need:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and deseeded
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)
# Directions:
01 - Char the red bell peppers over an open flame or under a broiler until the skin is blackened. Place peppers in a covered bowl and let steam for 5 minutes. Peel away the 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 fresh lemon juice to the mixture. Pulse the blender until fully combined. Taste and adjust seasoning as desired.
04 - With the processor running, slowly drizzle in olive oil to achieve a creamy and slightly thick consistency.
05 - Transfer the dip to a serving bowl and garnish with chopped fresh herbs if desired. Serve alongside pita chips, crackers, or fresh vegetables.
