Best Paprika Dip

Name: Paprika Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)); Drizzle of olive oil (plus 1/4 cup for blending (optional*)); 1 teaspoon crushed red pepper ((optional)); 1 teaspoon sweet paprika (or paprika); 1 teaspoon nutritional yeast ((optional)); 2 tablespoons lemon juice; 2 to 3 sun-dried tomatoes (jarred and preserved in oil, or 1 tablespoon tomato paste); 1 teaspoon white wine vinegar (or red wine vinegar); 1 teaspoon Dijon mustard; 1 teaspoon coconut aminos (or tamari, or soy sauce); Salt and pepper to taste; Vegan feta crumbles

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The Best Paprika Dip Recipe. Dairy-free, easy to make, packed with vibrant flavors from roasted red pepper, garlic, and paprika, and made with all healthful ingredients. Serve this creamy dip with sliced baguette, or pita chips, or add some to veggie bowls for more plant-based protein. This roasted red pepper recipe even works well as a pasta sauce.

Roasted red pepper dip topped with vegan feta crumbles and chopped basil in a white bowl with chips.

This recipe is nut-free, dairy-free, and can be made oil-free. Plus, this Paprika Dip recipe is meal-prep friendly. Refrigerate leftovers for up to 5 days and enjoy as a healthy snack, or pack some for on-the-go.

One of my favorite ways to serve it is with Crispy Quinoa and Crispy Roasted Chickpeas for a complete meal.

Crispy roasted chickpeas, crispy quinoa, and paprika dip on a white plate topped with kale micro greens and hemp seeds.

This side dish recipe was inspired by my Sun-Dried Tomato Walnut Pesto Pasta on this site, as well as this High-Protein Red Lentil Dip and Spread.

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👩🏼‍🌾 Ingredients
🫑 Substitutions
🍝 Variations
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Olive oil, sun-dried tomatoes, Dijon, red bell pepper, garlic, sunflower seeds, white wine vinegar, coconut aminos, lemon, crushed red pepper, nutritional yeast, chickpeas, and paprika on a gray backdrop.

Red bell peppers are loaded with vitamins A and C. Either roast your own red bell pepper or use jarred peppers to save time. Both options work perfectly in this red pepper dip recipe.
Sunflower seeds add heart-healthy omega-3s and protein to this spread.
Nutritional yeast adds vitamin B₁₂, protein, and a cheesy kick.
Sun-dried tomatoes add a rich and savory umami flavor to this paprika dip. Plus, they're rich in vitamins, minerals, and antioxidants, particularly lycopene. Use jarred sun-dried tomatoes packed in oil for the best flavor and texture.
Paprika works well in this recipe. It's mild in flavor and readily available.
Optional toppings: Crispy roasted chickpeas, vegan feta cheese crumbles, and chopped fresh basil (optional) are the perfect garnishes for this red pepper dip recipe.

See the recipe card for quantities.

🫑 Substitutions

Roasted red peppers - use either 12 ounces jarred roasted red bell pepper, or roast one large fresh red bell pepper (instructions below)
Sunflower seeds - substitute with walnuts or cashews or a combination
Sun-dried tomatoes - use tomato paste instead as needed
Nutritional yeast - use vegan parmesan instead or omit it entirely
Coconut aminos - substitute with tamari or soy sauce as needed
Paprika- use regular sweet paprika, smoked paprika for a smoky flavor, or Spanish paprika to taste for a kick.
Olive oil - substitute with water for oil-free
Vegan feta crumbles - top with vegan feta for serving as desired

🍝 Variations

Pasta - This roasted red pepper dip doubles as a romesco sauce for pasta. Heat in a saucepan over medium heat until warmed through.
Spread - use this as a Paprika Dip for sandwiches
Dip - serve with celery, pita chips, crudités, or toasted baguette
Sauce - use as a sauce for more protein

Visit my Vegan Side Dish page for more healthy recipe ideas.

📖 Instructions

Sunflower seeds soaking in a bowl of water next to a black kettle.

Step 1. Transfer the sunflower seeds to a medium bowl. Cover with boiled water about 2 inches high. Set aside to soak for at least 30 minutes. Drain. (Or soak overnight in the fridge.)

Jarred roasted red peppers draining in a colander.

Step 2. Use either 12 ounces of jarred roasted red bell pepper or one large fresh red bell pepper.

Cut red bell pepper with one head garlic with the top trimmed on a parchment-lined rimmed baking sheet.

Step 3. For fresh pepper: Cut the pepper and garlic following the directions in the recipe card below. Arrange them on a large nonstick baking sheet. Broil at 500ºF for 10 minutes.

Roasted red bell pepper pieces in a glass bowl.

Step 4. Using tongs, transfer the bell pepper to a medium bowl and cover immediately with a tight-fitting lid. Set aside to steam for 10 minutes. Continue cooking the garlic at 425ºF.

Roasted red bell pepper, garlic, lemon juice, sunflower seeds, nutritional yeast and paprika in the canister of a food processor.

Step 5. Transfer the bell pepper, garlic cloves, sunflower seeds, paprika, nutritional yeast, lemon juice, sun-dried tomatoes, vinegar, Dijon, coconut aminos, and ¼ cup olive oil to the canister of a food processor or blender.

Blended paprika dip in the food processor.

Step 6. Add 2 tablespoons water. Pulse or blend on high until smooth, adding more water as needed.

💡 Expert Tips

For the best flavor and texture, I recommend roasting fresh red bell pepper and garlic. It takes just 15 minutes and takes this paprika dip to the next level.
If using jarred roasted peppers, use two small cloves of garlic and 12 ounces of jarred roasted bell pepper. Blend the ingredients until smooth.
Storage: Refrigerate any leftover Paprika Dip in an airtight container for up to 5 days. (Optional: A thin layer of olive oil on top helps preserve it.) Or transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator.

🙋🏽‍♀️ Recipe FAQs

What to serve with Paprika Dip?

Serve roasted red pepper dip with warm pita, as part of a Mezze platter, or with pita chips, toasted baguette, or crudités. You can also spread it on sandwiches, scoop it on top of grilled tofu or veggies, or add it to bowls for more plant-based protein.

What is paprika sauce made of?

Paprika sauce typically includes paprika, onion, garlic, tomatoes, stock or broth, cream or sour cream, butter or oil, and seasonings.
This dairy-free version uses sun-dried tomatoes for heightened flavor, roasted bell pepper for a smoky flavor, sunflower seeds for creaminess instead of dairy, and nutritional yeast for a cheesy flavor.

What flavor does paprika add?

Paprika adds a unique and distinctive combination of sweetness, mild heat, and a subtle smokiness. The exact flavor profile can vary depending on the type of paprika used.

Can Paprika Dip be made oil-free?

Substitute the olive oil with water. Omit the roasted garlic and add two garlic cloves when pulsing or blending the ingredients.