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Satisfy your craving for bold flavors with this irresistible Red Pepper Paprika Dip. Crafted from luscious red peppers and a harmonious blend of select spices, this zesty dip is a versatile companion for all your culinary adventures. Be it for dipping, spreading, or drizzling, this vibrant creation promises to tantalize your taste buds with its enticing fusion of smoky paprika and the peppers' natural sweetness.

Whether you're entertaining guests or unwinding at home, our dip is the perfect match for chips, pita crackers, naan, veggies, and beyond. Elevate any meal with a burst of vibrant color and an explosion of tangy goodness - indulge in this Red Pepper Paprika Dip today!

I tend to go light with the honey here and I start with just 1 Tbsp. and adjust from there if I want more. Though usually I don’t. This dip is one that you can serve cold OR heat it up for a while in the oven or microwave for a more melty gooey dip.

This Red Pepper Paprika Dip isn’t just great for dipping and dunking, it would also be great to spread on a sandwich to add a layer of sweet and smoky goodness.

Red Pepper Paprika Dip

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Crafted from luscious red peppers and a harmonious blend of select spices, this zesty dip is a versatile companion for all your culinary adventures.

Ingredients

4 Red Bell Peppers
1 Head of Garlic
3 Tbsp. Olive Oil
6 Oz. Reduced Fat Feta (Or fat free.)
8 Oz. Reduced Fat 'Neufchatel' Cream Cheese
2 Tbsp. Honey
1/2 Tsp. Paprika
Pepper
Crushed Red Chili Flakes
Fresh Parsley, Chopped

Instructions

Preheat the oven to 425 degrees F. and line a baking sheet with non-stick foil or a silicone baking mat. Chop the top off the head of garlic to expose the cloves. Set the 4 Red Bell Peppers and the 1 Head of Garlic onto the prepared baking sheet. Drizzle with the 3 Tbsp. Olive Oil and place in the oven to bake for 30-45 minutes, turning the peppers on occasion.
Once done, remove from the oven and immediately transfer the peppers to a bowl and over with plastic wrap. Allow to cool for about 20 minutes.
Squeeze the garlic cloves from the head to discard the skin; this should be easy to do just by squeezing the bottom of the bulb.
Remove the skins from the peppers and place them into a blender, food processor, or the cup of an immersion blender along with the garlic, 6 Oz. Reduced Fat Feta, 8 Oz. Reduced Fat 'Neufchatel' Cream Cheese, 2 Tbsp. Honey, 1/2 Tsp. Paprika, and Pepper, and Crushed Red Chili Flakes to taste. Blend/puree until smooth.
Pour the mixture into a serving dish and top with Fresh Parsley and any more olive oil or spices as desired.
Enjoy right away with some warm naan or pita crisps or cover and store in the fridge to chill until ready to eat!

Recommended Products

Amazon Fresh Mediterranean Blend Extra Virgin Olive Oil

President All-Natural Crumbled Fat Free Feta Cheese

Organic Amber Mountain Forest Honey

Nutrition Facts

Calories

148.22

Fat (grams)

8.66 g

Sat. Fat (grams)

2.41 g

Carbs (grams)

14.13 g

Fiber (grams)

1.92 g

Net carbs

12.24 g

Sugar (grams)

8.5 g

Protein (grams)

5.77 g

Sodium (milligrams)

291.82 mg

Cholesterol (grams)

12.52 mg

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free •vFish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher