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Creamy Roasted Red Pepper Dip with Pita Chips

Silky roasted red pepper dip with cream cheese, garlic, and smoked paprika, served with pita chips and cucumber sticks.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 jar roasted red peppers (12 oz) drained
  • 8 oz cream cheese softened
  • 1/2 cup Greek yogurt
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2–1 teaspoon red pepper flakes
  • Juice of 1/2 lemon
  • Salt to taste
  • Pita chips and cucumber sticks for serving

Equipment

  • Food processor or blender

Method
 

  1. Add the roasted peppers, cream cheese, yogurt, garlic, olive oil, and spices to a food processor.
  2. Blend until smooth, scraping down the sides halfway through.
  3. Taste and adjust the lemon, salt, and heat.
  4. Spoon into a bowl and drizzle with extra olive oil if you like.
  5. Serve with pita chips and cucumber sticks.
  6. The dip is even better the next day, after the flavors have had time to blend.

Notes

The dip keeps well in the fridge for up to 4 days, which makes it a useful make-ahead option for a party night. Storage: Store in an airtight container in the fridge for up to 4 days; bring to room temperature before serving.