Ingredients
Scale
- 1 large red bell pepper, roasted and peeled
- 1–2 spicy red chili peppers (adjust for heat preference)
- 8 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro for garnish
- Olive oil for roasting
Instructions
- Preheat oven to 400°F (200°C). Slice red bell pepper and chili peppers in half, remove seeds, brush lightly with olive oil. Roast for 25-30 minutes until charred and soft. Cool and peel skins.
- In a food processor, blend roasted peppers, garlic, paprika, cumin, and salt until smooth. Add cream cheese and sour cream, blend until creamy. Adjust seasoning as needed.
- Transfer dip to a serving bowl. Use a spoon to create an eye-like swirl pattern. Garnish with small chili slices to form the iris or pupil. Decorate with parsley or cilantro around the edges.
Notes
- Keep refrigerated in an airtight container for up to 2 days.
- Stir in a little olive oil or milk to restore creaminess if the dip thickens.
- For a milder flavor, reduce the number of chili peppers.
- Serve at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Fantasy-themed
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg