Cottage cheese blended with roasted red peppers, smoked paprika, and a little garlic for a savory, colorful dip.
ABy Annebala
Servings
6
2 cup Full-fat cottage cheese
2 piece Roasted red peppers (jarred, drained)
2 clove Garlic
1.5 tsp Smoked paprika
1 tbsp Lemon juice
1 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
0.25 tsp Cayenne pepper
1 tbsp Fresh parsley (garnish)
1 pinch Extra smoked paprika (garnish)
Calories
87 kcal
Protein
10g
Carbs
5g
Fat
3g
Fiber
1g
Sugar
3g
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Prep Peppers
1. Pat the roasted red peppers dry with paper towels to remove excess moisture — this prevents the dip from becoming watery. Roughly chop them and set aside.
Blend the Dip
2. Add the cottage cheese, chopped roasted red peppers, garlic cloves, smoked paprika, lemon juice, olive oil, salt, black pepper, and cayenne pepper into a blender or food processor.
3. Blend on high for 60–90 seconds until completely smooth and silky. Taste and adjust seasoning — add more lemon juice for brightness, salt for depth, or smoked paprika for a smokier kick.
4. Transfer the dip to a serving bowl. For best flavor, cover and refrigerate for at least 20 minutes to allow the flavors to meld. Before serving, drizzle with a little olive oil and garnish with a pinch of smoked paprika and chopped fresh parsley.
