This paprika dip is smoky, creamy and deliciously fresh. Soured cream and yoghurt make a smooth tangy base, whilst sweet paprika adds warmth and depth of flavour. It's ready in minutes and perfect with veggies, chips or bread.
You could serve this paprika chive dip with my chilli-spiked sweet potato cubes.
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Why You Will Love This Recipe
- Quick & easy: Ready in less than 10 minutes and no fancy equipment is required.
- Simple ingredients: Everything is affordable and easy to find in the supermarket.
- Balanced flavour: Creamy, tangy, smoky and fresh!
- Versatile: Serve your homemade dip with crudités, pitta bread, tortilla chips, potato wedges or sweet potatoes.
- Make ahead: This dip stays fresh for up to 5 days in the fridge. Just stir and serve.
- Lighter option: Switching a good chunk of the sour cream for Greek yoghurt in my paprika dip makes a welcome nod towards health considerations.
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If you adore paprika then don't miss my paprika laced carrot, courgette & tomoto soup or my goulash inspired beef stew.
Ingredients Notes
- Soured cream: Full-fat gives the creamiest flavour.
- Yoghurt: Use Greek-style unflavoured yoghurt. It's up to you whether to use full-fat or low-fat - both work well.
- Paprika: Opt for sweet & mild paprika rather than hot paprika. If you are able to get hold of Hungarian paprika, this takes things up a notch.
How To Make Paprika Dip (Step-By-Step Instructions)
- Step 1: Chop the spring onion and chives relatively finely.
- Step 2: Put the soured cream and yoghurt into a bowl and stir. Then add the paprika, salt & pepper. Mix in.
- Step 3: Sprinkle the chopped onion and chives into the bowl.
- Step 4: Mix the ingredients together, taste and adsjust seasoning, adding more paprika, salt or pepper according to your taste preferences.
Storage Instructions
This paprika, soured cream and chive dip must be stored (covered) in the fridge where it will stay fresh for up to 5 days. A little liquid will be visible on the top when it has sat for a few hours. Simply stir the dip to return it to premium consistency.
Allow the dip to sit at room temperature for 30 minutes before serving to tone down the coldness and let the flavour truly sparkle.
This dip cannot be frozen.
Expert Tips
- Don't worry about a watery top: If your dip looks watery after sitting for a while, don't worry. This is whey, a naturally occurring product in soured cream. Stir the dip to return in to a creamy texture.
- Make a double batch: It's great for adding to lunch boxes to liven up veggies.
- Season with caution: Start off with the minimum quanties suggested in the recipe card then taste your dip and adjust the paprika, salt and pepper upwards according to your preferences.
Frequently Asked Questions
Personally, mild & sweet Hungarian paprika gets my vote. It has a rich and complex flavour compared to most. You can also use smoked paprika or subsitute a little of the mild paprika for hot paprika for a dip with noticeable heat - try ⅛ - ¼ teaspoon.
Yes, you can. Either use 1 clove of fresh garlic (peeled and finely minced) or garlic powder or granules (to taste).
If your paprika dip is too thick for your needs stir in teaspoons of milk (one at a time) until it reaches the desired consistency.
Yes, you can. Add sufficient milk to turn it into a pouring consistency similar to that of cream.
Variations
- Higher protein paprika dip: Swap the Greek-style yoghurt for 0% fat Greek yoghurt with 10g of protein per 100g to boost the protein count in your dip.
- Low fat paprika chive dip: Opt for half fat soured cream and low fat yoghurt. The dip will not be as creamy tasting and will the consistency will be looser but it will still be very tasty.
- Swap the herbs: Try parsley or oregano in place of the chives.
- Spicy paprika dip: Add a ¼ teaspoon of cayenne pepper.
- Add crunch: Finely dice some cucumber (patted dry and seed centre removed) and radish and stir thruogh your dip.
- Add chew: Drain a few sun-dried tomatoes from the oil and pat dry on kitchen towel. Chop into small pieces and sprinkle on top of your dip.
- Bacon, paprika and chive dip: Fry 4 rashers of streaky bacon, cool on kitchen towel and then crumble into the dip and stir through.
📖 Recipe
Paprika Dip
Ingredients
- 150 ml Sour cream
- 100 ml Greek yoghurt (full fat or light)
- 3 Spring onions (scallions)
- 1 tablespoon Chives
- ¾ tsp Sweet Paprika add more to taste
- ¼ teaspoon Salt add more to taste
- ⅛ Black pepper - to taste add more to taste
Instructions
- Remove the outer skin from the spring onions and slice them finely. Chop the chives finely too.
- Put the sour cream and yoghurt into a bowl and mix well.
- Sprinkle the paprika, salt and black pepper over the dip and mix in.
- Add the onion, chives. Mix.
- Taste and adjust seasoning (paprika, salt & pepper) as necessary.
- Store (covered) for up to 3 days in the fridge. When ready to serve give your dip a quick stir then garnish with a little extra paprika, black pepper, spring onion or chives if desired.
Notes
- Don't worry about a watery top: If your dip looks watery after sitting for a while, don't worry. This is whey, a naturally occurring product in soured cream. Stir the dip to return in to a creamy texture.
- Make a double batch: It's great for adding to lunch boxes to liven up veggies.
- Season with caution: Start off with the minimum quantieis suggested in the recipe card then taste your dip and adjust the paprika, salt and pepper upwards according to your preferences.
- Make it thinner: If your dip is too thick for your needs stir in teaspoons of milk (one at a time) until it reaches the desired consistency.
- Higher protein paprika dip: Swap the Greek-style yoghurt for 0% fat Greek yoghurt with 10g of protein per 100g to boost the protein count in your dip.
- Low fat paprika chive dip: Opt for half fat soured cream and low fat yoghurt. The dip will not be as creamy tasting and will the consistency will be looser but it will still be very tasty.
- Swap the herbs: Try parsley or oregano in place of the chives.
- Spicy paprika dip: Add a ¼ teaspoon of cayenne pepper.
- Add crunch: Finely dice some cucumber (patted dry and seed centre removed) and radish and stir thruogh your dip.
- Add chew: Drain a few sun-dried tomatoes from the oil and pat dry on kitchen towel. Chop into small pieces and sprinkle on top of your dip.
- Bacon, paprika & chive dip: fry 4 rashers of streaky bacon, cool on kitchen towel and then crumble into the dip and stir through.
Tatiana says
Crowd favorite! I will make it for our next football party, for family and friends!
Krissy Allori says
I really like the combination of the sour cream and greek yogurt. Its the perfect thickness with the perfect amount of tang!
Lindsay Fekitoa says
I love this dip. The tang of the Greek yogurt with paprika is delicious.
Renee Goerger says
Paprika is one of my all-time favorite spices. I know I'm going to love this dip and can't wait to make it! It's going to be a hit all holiday season long!