Smoky Paprika Roasted Bell Pepper Dip Recipe
This vibrant Paprika Dip is a smoky, creamy blend of roasted red bell pepper, garlic, and sunflower seeds, perfect for spreading, dipping, or adding a flavorful punch to your favorite dishes. Roasting the pepper and garlic enhances the natural sweetness and adds a delightful charred complexity, while the combination of paprika and sun-dried tomatoes deepens the flavor profile. This versatile, plant-based dip is ideal for snacks, sandwiches, and appetizers.
- Prep Time: 15 minutes (plus 30 minutes soaking time for seeds)
- Cook Time: 25 minutes
- Total Time: 70 minutes
- Yield: About 1 ½ cups
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Main Ingredients
- 1 cup sunflower seeds or walnuts, cashews, or a combination, soaked
- 1 large red bell pepper or 12 ounces jarred roasted, drained, and patted dry
- 1 small head garlic or 2 small cloves, minced (if using jarred peppers)
Liquids and Oils
- Drizzle of olive oil plus ¼ cup for blending (optional)
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar or red wine vinegar
Flavorings and Seasonings
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon sweet paprika or paprika
- 1 teaspoon nutritional yeast (optional)
- 2 to 3 sun-dried tomatoes jarred and preserved in oil, or 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon coconut aminos or tamari, or soy sauce
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pepper: Preheat your oven to 500ºF. Slice ½ inch off the top of the bell pepper, remove the stem, and carefully core it by twisting and pulling out, loosening the edges with a knife if needed. Cut a slit down one side, turn the pepper skin side down, and press to make one long strip. Remove any ribs and seeds inside. Place the pepper strip and top, skin side up, on a large nonstick baking sheet.
- Prepare Garlic: Trim the top of the garlic head to expose the cloves. Place the garlic on a nonstick baking sheet and drizzle it generously with olive oil, ensuring the oil soaks into the cloves. (Skip this step if you are using jarred peppers and will add minced garlic later.)
- Broil Pepper and Garlic: Move an oven rack so that a broiler element is 3 to 4 inches above. Position the baking sheet on this rack and broil for about 10 minutes, turning halfway through, until the pepper skin is puffed and charred.
- Steam Roasted Pepper: Using tongs, transfer the hot pepper to a medium bowl and cover tightly with a lid to steam for 10 minutes, which helps loosen the skin for easier blending.
- Roast Garlic: Lower the oven temperature to 425ºF and continue roasting the garlic head for about 10 minutes more until the cloves become soft and tender.
- Blend Ingredients: Combine the roasted pepper, roasted garlic cloves, soaked sunflower seeds, paprika, nutritional yeast, lemon juice, sun-dried tomatoes, vinegar, Dijon mustard, coconut aminos, and ¼ cup olive oil in a food processor or blender. Add 2 tablespoons water and blend or pulse on high until smooth, adding more water if necessary to reach your desired consistency. Season with salt and pepper to taste.
Notes
- Soaking Sunflower Seeds: Place sunflower seeds in a saucepan with water covering them by about 2 inches. Bring to a boil, then remove from heat and soak for at least 30 minutes. Drain before use. Alternatively, soak seeds overnight in the fridge.
- Using Jarred Roasted Peppers: Substitute with 12 ounces jarred roasted peppers and 2 small minced garlic cloves. Blend all ingredients until smooth.
- Oil-Free Variation: Replace olive oil with water, omit roasted garlic, and add two fresh garlic cloves when blending.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to one month. A thin layer of olive oil on top may help preserve freshness.
