Make it easy on yourself and use jarred roasted red peppers and a food processor to make this 15-minute dip. It’s great with pita chips as well with sliced vegetables. You can also warm it up to use as a sauce for meats or roasted vegetables. If you prefer your dip a little chunkier, finely chop your bell pepper and make the recipe in a bowl.
Make ahead: Refrigerate this dip for at least 30 minutes before serving to let it chill and thicken.
Storage: Refrigerate for up to 4 days; stir well before serving.
Ingredients
Servings: 6 (makes 1 1/2 cups)
Directions
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Step 1
In a small skillet over medium heat, heat the oil until it shimmers. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Remove from the heat.
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Step 2
In a food processor, combine the sour cream, feta, red pepper, cayenne and paprika oil and process until smooth. Transfer to a medium bowl and refrigerate for at least 30 minutes. Serve with pita chips, carrots, celery and/or radishes.
Notes
If you prefer to use homemade roasted peppers, here’s how to prepare one: Position a rack about 6 inches from the broiling element and preheat the broiler to HIGH. On a rimmed sheet pan, roast 1 medium bell pepper until blackened on one side, 3 to 5 minutes. Using tongs, rotate it and broil until the pepper blackens all around. (This may also be done on a grill or on a gas stovetop.) Immediately transfer to a bowl and cover tightly to let pepper steam for about 15 minutes. Once the pepper is cool enough to handle, discard the stem and seeds before peeling and coarsely chopping.