Spiced Peppers Recipe

Roast and Prep Peppers

If you don't have pre-roasted peppers, preheat oven to 450°F (230°C). Halve and seed 3 mixed-color bell peppers, place cut-side down on a rimmed baking sheet lined with foil, and roast 20–25 minutes until skins are blistered and blackened. Transfer to a bowl and cover with plastic wrap to steam 10 minutes. Peel off skins, remove stems and seeds, and roughly chop. Measure 3 cups packed chopped roasted peppers.

Combine Base Ingredients

In a food processor or blender, add the chopped roasted bell peppers, the drained jarred roasted red pepper, 1 cup Greek yogurt, and 4 oz softened cream cheese. Pulse until mostly smooth, scraping down sides as needed. The texture should be creamy but with a little body. If too thick, add 1–2 tablespoons water or additional yogurt.

Add 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp red pepper flakes to the processor. Pulse again until spices are fully incorporated. Taste and adjust heat — add more red pepper flakes for spicier dip.

With the processor running on low, drizzle in 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and 1 tsp red wine vinegar. Pulse to emulsify. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust salt, acid, or oil to your preference.

Transfer the dip to a serving bowl. Stir in 2 tbsp finely chopped parsley and 1 tbsp cilantro if using. Smooth the top, drizzle 1 tsp olive oil over the surface, and sprinkle toasted pine nuts or chopped toasted almonds for crunch. Optionally garnish with a small pinch of smoked paprika and an extra sprig of parsley.

For best flavor, refrigerate the dip covered for at least 30 minutes to allow flavors to meld. Remove from fridge 10 minutes before serving to come slightly closer to room temperature. Serve with pita chips, toasted bread, crudités, or as a spread for sandwiches.