John Myers
Paprika Dip
The perfect paprika dip recipe with a picture and simple step-by-step instructions.
- 4 Red Paprika
- 1 size Potato
- 2 size Garlic cloves
- 0,5 Lemon
- 300 g Cream cheese double cream setting
- Salt, pepper, sugar
- Preheat the oven to 250 degrees and select the fan setting and grilling.
- Spread the pepper halves skin side up on a baking sheet.
- Place the pepper halves on the top rail of the oven for about ten minutes. They are done when they have black spots.
- Put the finished pepper halves in a freezer bag, close it and let the pepper cool down a little.
- In the meantime, cut the potatoes and garlic into small pieces and cook them together in a saucepan with salted water for 15 minutes. Then take it out and let it cool down a bit.
- Remove the cooled pepper halves from the freezer bag, peel and cut into small pieces.
- Then put the peppers, potatoes and garlic in a tall container and puree.
- Add a pinch of sugar, squeeze in the juice of half a lemon and season well with salt and pepper.
- Finally stir in the cream cheese.
- It is best to do the dip a day in advance so that it can go through nicely.
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