Roasted Pepper Dip with Cheese and a Smoky Hint - photo 1
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Roasted Pepper Dip with Cheese and a Smoky Hint

Pikantne Snacks Fusion cuisine 25 min Medium 21 wyświetleń ~13.27 PLN * - (0)
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Description

Creamy roasted pepper dip combined with delicate cheese and cream, seasoned with smoked paprika and lemon for a fresh acidity. The dish blends Polish ingredients (pepper, cheese, cream, garlic) with a fusion twist (smoked paprika, quality olive oil), giving the snack a smoky-sweet depth. Perfect for fresh bread, crunchy vegetables, or as a side for grilled meats. Visually, it is an intense orange-red mass with a silky texture, garnished with olive oil and toasted nuts for a contrast of textures.

Ingredients Used

Ingredients (11)

Servings:
4
  • Red bell pepper 3.3 szt. (~600 g)
  • Semi-fat cottage cheese 200 g
  • 18% cream 100 ml
  • Garlic 2 ząbki (~10 g)
  • Olive oil 30 ml
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Smoked paprika 2 łyżeczki (~4 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Hazelnut 30 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~13.27 PLN (3.32 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the peppers

1

Preheat the oven to 220°C with the grill function (top heating). Wash the peppers and dry them with a paper towel. Arrange the peppers in a single layer on a baking sheet lined with parchment paper. If the peppers have stems, leave them on — it makes turning easier.

Ingredients: Red bell pepper
Use a large baking tray and parchment paper to prevent sticking. The grill function speeds up and enhances the browning of the crust.
2

Place the tray in the preheated oven and bake the peppers for 20–25 minutes. Every 5–7 minutes, turn the peppers with tongs so that each side chars and black spots appear — this is a sign that the skin is separating from the flesh.

Ingredients: Red bell pepper
Use kitchen gloves and tongs. The charred skin should be black or dark brown; do not burn to ash, it should be heavily blackened in spots.
3

After baking, immediately transfer the peppers to a large bowl and cover tightly with plastic wrap or cover with another bowl — leave for 10 minutes to let the steam help separate the skin. The skin should wrinkle and come off easily.

Ingredients: Red bell pepper
Sealing in a container is a quick way to steam the skins. Don't worry about the steam - it's part of the process.
4

Remove the peppers from the bowl. Holding the pepper over the table, cut it lengthwise and remove the stem, seed pod, and all seeds and white membranes. Then quickly peel off the skin with a knife or your fingers — it should come off easily. Cut the flesh into pieces.

Ingredients: Red bell pepper
Use a sharp knife and a cutting board. If some skin remains, don't worry — the dip will still be smooth after blending.

Mixing and seasoning

5

In a tall blender container, place the chopped roasted peppers, semi-fat cottage cheese, 18% cream, pressed garlic (through a garlic press), and lemon juice. Add olive oil and smoked paprika. Blend in pulses for 30 seconds, then at the highest speed for 30–60 seconds until the mixture is smooth and silky.

Ingredients: Red bell pepper, Semi-fat cottage cheese, 18% cream, Garlic, Olive oil, Lemon, Smoked paprika
Use a hand blender or a countertop blender. If you don't have a blender, you can use a potato masher and crush the peppers more, but the texture will be less smooth.
6

Transfer the dip to a bowl. Taste and season with salt and pepper, adding a teaspoon at a time. If the dip is too thick, add 1 tablespoon of water or cream and mix; if it's too sour, add a tablespoon of cream or 10 g of cottage cheese.

Ingredients: Salt, Black pepper, 18% cream, Semi-fat cottage cheese
Tasting while seasoning is key; the flavor changes after blending. Use a small spoon for tasting, do not dip a dirty spoon into the entire batch.

Serving

7

Transfer the dip to a flat bowl. Drizzle the top with 1 tablespoon of olive oil, sprinkle with finely chopped roasted hazelnuts, and optionally add chili flakes for color and heat. Serve with warm bread (baguette), crunchy vegetables (celery, carrot, cucumber), or as a sauce for grilled meat.

Ingredients: Olive oil, hazelnut
Use a small teaspoon to decorate with olive oil, allowing the oil to create a shimmering spot. Additionally, you can add hazelnuts to enhance the texture.

Fun Fact

💡

In Spain, a popular roasted pepper dip (pimentón) is sometimes seasoned with smoked paprika — in this recipe, we combine this idea with Polish cottage cheese, creating a fusion between Mediterranean smokiness and the creaminess of Polish dairy.

Best for

impreza grill przekąski dla gości

Tips

🍽️ Serving

Serve at room temperature for the most pronounced flavors. You can prepare the dip a few hours in advance and store it in the refrigerator; take it out 20–30 minutes before serving to regain its creamy consistency. Also great as a spread for sandwiches or a side for baked potatoes.

🥡 Storage

Store in a closed container in the refrigerator for up to 3 days. When stored, the dip may thicken slightly — before serving, stir and optionally add a spoonful of cream or oil. Do not freeze (changes the structure of the cheese).

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