Lighter Paprika Dip is made using a blend of sour cream and Greek yoghurt to reduce the fat content. Paprika, spring onions and chives add plenty of gusto to the flavour. Serve it at your next party as an alternative to the usual sour cream & chive dip.
I’ve been stalling on publishing this recipe because last time I wrote about a dip I just could not come up with any alternative words to use in place of dip and it drove me potty. I like as much variety in my choice of words as I do in the food and drink I consume.
My strategy for today is to talk about this Lighter Paprika Dip briefly. Very briefly. Since it’s the summer holidays and my kids are keeping me extra busy, I think that’s more than acceptable anyway.
So, without hesitation, let’s get acquainted with my Lighter Paprika Dip.
It’s lighter because I’ve blended sour cream and Greek yoghurt together. My all-time favourite dips do lean towards the unhealthy – laden with sour cream and cheese. You know the kind – they are great for scooping up with tortilla chips. Without a doubt though, these kinds of dips do sit at the wrong end of the health spectrum.
However, switching a good chunk of the sour cream for Greek yoghurt in my dip makes a welcome nod towards health considerations. It helps lighten the fat load somewhat yet enables the dip to retain plenty of its alluring thick and creamy character. I used regular (aka full fat) Greek yoghurt, but the fat-free version can also be used – the dip will most likely be slightly looser and not quite as creamy, but still well tasty.
I’ve boosted flavour by adding both spring onions and chives to the mix along with a good dose of sweet, mild paprika.
It partners well with all the usual dunking suspects – potato wedges, tortilla chips, veggie sticks… you know the drill. I like to serve this dip topped with a light sprinkling of extra paprika along with a few finely chopped spring onions or chives.
And that is my whirlwind guide to this Lighter Paprika Dip.
If you’re in the market for more dunking options try these:
- Creamy Beetroot Tahini Dip
- White Bean & Sundried Tomato Dip
- Preserved Lemon & Mint Hummus
- Mint Tahini Yoghurt Dip
- 150 ml Sour cream
- 100 ml Greek yoghurt (full fat or light)
- 3 Spring onions (scallions)
- 1 tbsp Chives - finely chopped
- 1/2 tsp (rounded) Sweet Paprika
- 1/4 tsp Salt
- Black pepper - to taste
Put the sour cream and yoghurt into a bowl and mix well
Remove the outer skin from the spring onions and slice finely
Add the onion, chives, paprika, salt and some black pepper to the dip and mix. Taste and adjust seasoning as necessary
Store (covered) for up to 3 days in the fridge. When ready to serve garnish with a little extra paprika, black pepper, spring onion or chives if desired