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.
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.
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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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ซ 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
๐ 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, cruditรฉs, or toasted baguette
- Sauce - use as a sauce for more protein
Visit my Vegan Side Dish page for more healthy recipe ideas.
๐ Instructions
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.)
Step 2. Use either 12 ounces of jarred roasted red bell pepper or one large fresh red bell pepper.
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 500ยบF for 10 minutes.
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 425ยบF.
Step 5. Transfer the bell pepper, garlic cloves, sunflower seeds, paprika, nutritional yeast, lemon juice, sun-dried tomatoes, vinegar, Dijon, coconut aminos, and ยผ cup olive oil to the canister of a food processor or blender.
Step 6. Add 2 tablespoons water. Pulse or blend on high until smooth, adding more water as needed.
๐ก 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.
๐๐ฝโโ๏ธ Recipe FAQs
Serve roasted red pepper dip with warm pita, as part of a Mezze platter, or with pita chips, toasted baguette, or cruditรฉs. 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.
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.
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.
Substitute the olive oil with water. Omit the roasted garlic and add two garlic cloves when pulsing or blending the ingredients.
๐ฉ๐ฝโ๐ณ Made This Recipe?
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๐ Recipe
Paprika Dip Recipe
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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 ยผ 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
Optional for serving:
- Vegan feta crumbles
Instructions
- Preheat the oven to 500ยบF.
- Cut bell pepper: Slice ยฝ inch from the top of the bell pepper. Remove the stem from the top. Twist and pull out the core, using a knife to loosen the edges as needed. Cut a slit down one side of the bell pepper. Turn the pepper skin side down and press it to create one long strip. Slide a knife along the inside to remove any remaining ribs and seeds. Arrange the bell pepper strip, and top, skin side up on a large nonstick baking sheet.
- Trim the top off the garlic to expose the cloves. Place the garlic onto a nonstick baking sheet. Drizzle with olive oil, making sure to add a generous amount to the inside of the garlic. (If using jarred peppers, skip this step and add minced garlic to the food processor with the other ingredients.)
- Broil: Adjust the oven rack 3 to 4 inches from the broiler element and place the sheet on the rack. Broil for about 10 minutes, or until the skin is puffed and most of the surface is well charred, rotating halfway.
- Steam: 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.
- Change the oven setting to 425ยบF and continue cooking the garlic until softened, for about 10 minutes.
- Blend: Transfer the bell pepper, garlic cloves, sunflower seeds, paprika, nutritional yeast, lemon juice, sun-dried tomatoes, vinegar, Dijon, coconut aminos, and ยผ cup olive oil to the canister of a food processor or blender. Add 2 tablespoons water. Pulse or blend on high until smooth, adding more water as needed. Season with salt and pepper to taste.
Notes
-
- Soak the sunflower seeds: Transfer the sunflower seeds to a small saucepan with water to cover by about 2 inches high. Bring the water to a boil. Remove from the heat and set aside to soak for at least 30 minutes. Drain. (Or soak in tap water overnight in the fridge.)
- If using jarred roasted peppers, use two small cloves of garlic and 12 ounces of jarred roasted bell pepper. Blend the ingredients until smooth.
- For oil-free: Substitute the olive oil with water. Omit the roasted garlic and add two garlic cloves when blending the ingredients.
- Storage: Refrigerate leftovers 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.
- ย
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Maria says
I wanted a quick dip and made it with freshly cooked large heirloom beans (instead of seeds) and jarred peppers. So delicious!! Will use leftovers as pasta sauce. Thank you for all your easy, nutritious recipes!
Nisha Melvani, RDN says
I'm so glad you are enjoying them!
Jelena says
I have a garlic allergy. Could I use onion powder as a substitute or should I skip the recipe alltogether?
Nisha Melvani, RDN says
You can certainly replace the garlic with onion powder! NO PROBLEM.
Lauren says
Was this recipe changed? I saved it when it was called roasted red pepper dip and bought the previous ingredients (walnuts, nutritional yeast, etc.) that aren't included here...is there a link to the previous roasted red pepper recipe as the URL indicates instead of paprika dip?
Nisha Melvani, RDN says
Hi. Here are the original ingredients. Sorry about that.
Original Recipe: 1 ยฝ cups walnut halves, 4 tablespoons extra-virgin olive oil, ยฝ cup diced onions, 2 minced garlic cloves, 1 teaspoon cumin powder, 1 teaspoon smoked paprika. 1 tablespoon tomato paste, 1 (16-ounce) jar roasted red peppers, drained, and patted dry, 1 tablespoon lemon juice, 1 tablespoon pomegranate molasses or maple syrup, 2 teaspoons nutritional yeast.
If you email me, I will send you the full recipe.
Primla Goddard says
Love this roasted red pepper dip! Great with gluten free chips or even with pasta.
So very yummy!
Nisha Melvani says
It's a great snack to keep on hand for when hunger strikes!
Amina Sirry says
Absolutely delicious. Iโm a big fan of walnuts so this is a dip that I love. Nishaโs recipe is spot on! !
Nisha Melvani says
Thank you! Enjoy. Have a great week.
Neena Chandiramani says
Love this spicy red pepper dip - it is absolutely wonderful!
Nisha Melvani says
I love a bit if spice too! Enjoy.