Paprika Dip Recipe
The Best Paprika Dip Recipe. Dairy-free, easy to make, packed with vibrant flavors, and made with all healthful ingredients. Oil-free option.
Servings: 5 people
Calories: 162kcal
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 ¼ 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 500ºF.
- Cut bell pepper: Slice ½ 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 425ºF 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 ¼ 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.
Video
Notes
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- 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.
Nutrition
Calories: 162kcal | Carbohydrates: 11g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 46mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1365IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 2mg