Spicy Roasted Red Pepper Veggie Dip
Serves: 4
Ingredients
- whole red bell peppers
- cup plain Greek yogurt
- cloves garlic
- tablespoon lemon juice
- teaspoon cayenne pepper
- teaspoon smoked paprika
- teaspoon salt
- teaspoon black pepper
- tablespoon olive oil
- tablespoons fresh parsley
Instructions
- 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on the prepared baking sheet.
- 3. Drizzle the olive oil over the peppers and roast in the oven for 20-25 minutes, or until the skins are blistered and charred.
- 4. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make peeling easier.
- 5. Peel the skins off the peppers and place the flesh in a food processor.
- 6. Add the Greek yogurt, minced garlic, lemon juice, cayenne pepper, smoked paprika, salt, and black pepper to the food processor. Blend until smooth and creamy.
- 7. Taste and adjust seasoning as needed. If more heat is desired, add a pinch more cayenne pepper.
- 8. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
- 9. Serve with your choice of fresh vegetables like carrots, celery, and cucumber slices.
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