1 serving; 10 min preparation; 20 min cooking.
It doesn’t get easier than that to make a delicious light dip for your dinner table. You can eat it cold with a piece of fresh bread or warm it and use it as a sauce.
Any type of young cheese for this recipe. You can replace the cottage cheese with ricotta or mascarpone. The texture will be a little bit more velvety than the original.
If you prefer to make it vegan, use vegan yoghurt for smooth texture or tofu for more grainy dip.
- 250 g roasted paprika
- 100 g cottage cheese
- 2 tbsp fresh parsley, minced (optional)
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp salt
Preheat the oven to 200 degrees C/400 degrees F.
Roast the paprika in the oven for 20 to 30 min until soft. Let it cool completely. Remove the skin and the seeds and wash the pieces. You can also use canned roasted paprika, but you should wash it well in order remove the canned taste.
Transfer the paprika to a blender. Add the cheese and the spices and blend until smooth. Add fresh parsley, if you prefer. Serve with roasted bread or crackers. Enjoy!