What's the difference between paprika and smoked paprika?

While both paprika and smoked paprika start with dried peppers, the key difference is that smoked paprika undergoes a smoking process, which gives it a unique smoky taste.

Can I use ground paprika instead of smoked paprika?

Yes, you can use ground paprika as a substitute for smoked paprika in your Paprika Dip. However, remember that ground paprika does not have the smoky flavor that smoked paprika provides.

What can I use if I don't have smoked paprika?

Sweet paprika or Chipotle powder will work.

I don't have a food processor.

If you don’t have a food processor, simply mash the ingredients together by hand using a fork or potato masher. You can also use an immersion blender and blend in small batches.

PAPRIKA FETA DIP (VEGETARIAN)

Name: PAPRIKA FETA DIP (VEGETARIAN)
Prep time: 10 min
Cook time: 15 min
Total time: PT-489609H8M51S
Cuisine: American
Ingredients: 2 red peppers. Chopped and the seeds removed, (about 2 cups); 1 teaspoon smoked paprika; 1 tablespoon olive oil; salt and pepper to taste; 8-ounce block feta cheese (200 g), plus a little extra for garnishing.; 6 teaspoons extra virgin olive oil; 2 teaspoons lemon juice; dried chili flakes, chopped fresh basil, a sprinkle of feta cheese, and a drizzle of olive oil.

Description

This paprika feta dip (vegetarian) is made with creamy feta, roasted capsicums, a squeeze of lemon juice, a drizzle of olive oil, and a touch of smoked paprika. These simple ingredients make a dip that you won’t be able to stop eating it! The perfect appetizer, dip, spread, or sauce. Made in 25 minutes.

Ingredients

Scale

2 red peppers. Chopped and the seeds removed, (about 2 cups)

1 teaspoon smoked paprika

1 tablespoon olive oil

salt and pepper to taste

8-ounce block feta cheese (200 g), plus a little extra for garnishing.

6 teaspoons extra virgin olive oil

2 teaspoons lemon juice

To garnish

dried chili flakes, chopped fresh basil, a sprinkle of feta cheese, and a drizzle of olive oil.

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Instructions

Step 1: Roasting the Red Capsicums
Set the oven to 200 ℃ / 425 ℉. On a lined baking tray, add the freshly chopped peppers.

Drizzle over 1 tablespoon of olive oil. Sprinkle over the smoked paprika and a pinch of salt and pepper. Toss the peppers to ensure they are evenly coated in the olive oil and spice. Bake for 10-15 minutes or until soft. (It's ok if they are a little char-grilled, it gives the dip some flavor) Remove and allow to cool slightly.

Step 2: Blending the Base
In a food processor, combine the roasted red capsicums, feta cheese, (add paprika if using jarred peppers), extra virgin olive oil, and lemon juice. If olive oil is left on the roasting pan, then pour the olive oil into the blender, too! Blend until smooth and creamy. Adjust the seasoning to your liking.

Step 3: Serve
Transfer the dip to a serving bowl. Crumble some extra feta cheese on top, sprinkle chili flakes for a hint of heat (optional), and garnish with fresh basil leaves.

Notes

BALANCING FLAVORS: Taste the dip as you blend, and adjust the seasoning according to your preference. If you like it spicier, add more chili flakes, if you need more acidity, a bit of extra lemon juice can do wonders.

MAKE-AHEAD: Prepare the dip a day in advance to save time on the day you plan to serve it. This allows the flavors to develop even more.

STORAGE: If you have leftovers, store the dip in an airtight container in the refrigerator. It can last for 3 days and the flavor often intensifies over time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer, Sauces, Snack
Method: Bake
Cuisine: American