Fiery blend of roasted peppers, paprika, chilies, and creamy yogurt for a vibrant, exciting taste experience.
# What You 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 and 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 and Acid
10 - ½ cup Greek yogurt or coconut yogurt for vegan option
11 - 2 tablespoons fresh lemon juice
→ Oils and Garnish
12 - 2 tablespoons extra virgin olive oil
13 - 2 tablespoons chopped fresh cilantro or parsley, optional
# Steps:
01 - Char the red bell peppers over an open flame or under the broiler until the skin is blistered. Place in a covered bowl to steam for 5 minutes before peeling off the skin and removing seeds.
02 - In a food processor, blend roasted peppers, tomatoes, garlic, red onion, chilies, smoked paprika, cumin, salt, and black pepper until mostly smooth.
03 - Add Greek or coconut yogurt and lemon juice to the mixture and pulse until fully combined. Adjust seasoning as needed.
04 - With the processor running, drizzle in olive oil to achieve a creamy, slightly thick texture.
05 - Transfer the dip to a serving bowl and garnish with fresh herbs if desired. Serve alongside pita chips, crackers, or fresh vegetables.
