Creamy Roasted Red Pepper Dip
Ingredients
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3 roasted red bell peppers
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8 oz (225 g) cream cheese
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½ cup Greek yogurt or sour cream
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2 cloves garlic
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1 tbsp lemon juice
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1 tbsp olive oil
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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Chili flakes, optional
Instructions
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Roast the peppers: Cut the peppers in half, remove seeds, and roast at 450°F (230°C) for 25–30 minutes until the skins are charred. Cover for 10 minutes, then peel.
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Blend: Add roasted peppers, cream cheese, yogurt, garlic, lemon juice, olive oil, paprika, salt, and pepper to a food processor.
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Make creamy: Blend until smooth and creamy. Add a little more yogurt if the dip is too thick.
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Chill: Refrigerate for about 30 minutes to let the flavors develop.
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Serve: Drizzle with a little olive oil and sprinkle with paprika or fresh parsley.
Serve with: pita bread, crackers, toasted bread, cucumber, carrots, or tortilla chips.
