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.

Can I make roasted red pepper feta dip vegan?

Yes! You can make this roasted red pepper feta dip vegan by replacing the regular feta with a plant-based feta alternative. Choose one that blends smoothly for the creamiest results. Keep in mind that the flavour and texture may be slightly different.

Roasted Red Pepper Feta Dip (Creamy & Whipped)

Name: Roasted Red Pepper Feta Dip (Creamy & Whipped)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 red bell peppers (capsicums), deseeded and chopped (about 2 cups); 1 teaspoon smoked paprika; 1 tablespoon olive oil (for roasting); salt and pepper to taste; 225 g (8 oz) block feta cheese, plus a little extra for garnish.; 2 tablespoons extra virgin olive oil (for blending); 2 teaspoons lemon juice; dried chili flakes, chopped fresh basil, a sprinkle of feta cheese, and a drizzle of olive oil.

Description

This roasted red pepper feta dip is creamy, smoky, and packed with Mediterranean flavors! Made with roasted red bell peppers, feta cheese, smoked paprika, olive oil, and a squeeze of fresh lemon juice, it's a delicious appetizer that's perfect for sharing.

Ingredients

Scale

2 red bell peppers (capsicums), deseeded and chopped (about 2 cups)
1 teaspoon smoked paprika
1 tablespoon olive oil (for roasting)
salt and pepper to taste
225 g (8 oz) block feta cheese, plus a little extra for garnish.
2 tablespoons extra virgin olive oil (for blending)
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: Roast the Red Peppers

Preheat your oven to 220°C / 425°F. Place the chopped red peppers on a lined baking tray.
Drizzle with 1 tablespoon of olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated.
Roast for 10–15 minutes, or until the peppers are tender and lightly charred. Allow to cool slightly.
Shortcut: Using jarred roasted red peppers? Skip the roasting step and drain the peppers well before blending.

Step 2: Blend Until Creamy

Add the roasted red peppers, feta cheese, extra virgin olive oil, and lemon juice to a food processor.
If using jarred peppers, add the smoked paprika at this stage.
Blend until smooth, creamy, and whipped. Scrape down the sides as needed, then taste and adjust the seasoning.

Step 3: Garnish and Serve

Spoon the whipped feta dip into a serving bowl. Top with crumbled feta cheese, fresh basil, and a drizzle of olive oil.
Add a sprinkle of chili flakes if you like a little heat.
Serve with warm pita bread, crackers, or fresh vegetables.

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
Method: Blending, Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: per serving
Calories: 165 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 5 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 6 g