A fiery blend of roasted peppers, smoked paprika, chilies, and creamy yogurt with fresh herbs.
# Needed Ingredients:
→ 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)
# Preparation Steps:
01 - Roast red bell peppers over an open flame or under the broiler until skin is charred. Place in a bowl, cover tightly, and allow to steam for 5 minutes. Peel off skins and remove seeds.
02 - In a food processor or blender, add roasted peppers, chopped tomatoes, minced garlic, chopped red onion, seeded chilies, smoked paprika, ground cumin, salt, and black pepper. Blend until mostly smooth.
03 - Add Greek yogurt and fresh lemon juice to the mixture. Pulse until completely combined, tasting and adjusting seasoning if necessary.
04 - With the processor running, slowly drizzle in extra virgin olive oil to achieve a creamy, slightly thick consistency.
05 - Transfer the dip into a serving bowl and garnish with chopped fresh cilantro or parsley if using. Serve alongside pita chips, crackers, or fresh vegetables.
