Spicy Roasted Red Pepper Dip - Vegetarian
The Spicy Roasted Red Pepper Dip offers a unique twist to traditional dips, blending the smoky flavors of roasted red bell peppers with the creamy tanginess of Greek yogurt and a punch of spices. This vibrant dip stands out with its brilliant red hue, making it a visually appealing addition to any table.
Ingrédients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1/4 cup Greek yogurt
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 450°F (230°C).
- Cut the red bell peppers in half and remove the seeds and stems.
- Place the pepper halves on a baking sheet, cut side down, and drizzle with 1 tablespoon of olive oil.
- Roast in the preheated oven for about 25-30 minutes, until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes.
- Peel off and discard the skins of the peppers.
- In a food processor, combine the roasted peppers, Greek yogurt, remaining olive oil, red wine vinegar, minced garlic, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper.
- Process until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
- Serve with pita chips, veggies, or your favorite dipping items.
Nutrition (per 100g)
Serving: 100g | Calories: 90kcal | Carbohydrates: 8g | Protéines: 2g | Fat: 6g | Sucre: 5g
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