Paprika Dip

Dip in a gray bowl scattered with basil and feta sitting on a wooden board.

This creamy Paprika Dip is so delicious and easy to make, with the smoky sweetness of roasted peppers and paprika coming together with zingy feta and lemon plus garlic.

Course Appetizer/Dip/Party Food

Cuisine International

Total Time 5

Servings

Calories 65kcal

Author Lee-Ann Grace

Ingredients

½ cup roasted red peppers (bell peppers/capsicums)
200 g danish feta plus extra for garnish
½ teaspoon sweet paprika
¼ teaspoon garlic powder
2 teaspoon fresh lemon juice
olive oil if needed
salt to taste
basil leaves finely shredded - optional garnish

Metric - US customary

Instructions

Combine the garlic powder and lemon juice in a small bowl.
¼ teaspoon garlic powder, 2 teaspoon fresh lemon juice
Mix to rehydrate the garlic powder slightly.
To the bowl of a small food processor, add roasted red peppers, paprika, feta and lemon/garlic paste.
½ cup roasted red peppers (bell peppers/capsicums), 200 g danish feta, ½ teaspoon sweet paprika
Process until combined (but still a little chunky) adding a little olive oil if you would like a slightly thinner consistency and adding salt if needed.
olive oil, salt
Garnish with extra crumbled feta and finely shredded basil.
basil leaves

Video

Notes

I use sweet paprika for this dip recipe, but you could use smoked paprika if you'd rather.
No food processor? Use a blender instead.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition