Paprika Dip
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.
Servings: 6 People
Calories: 63kcal
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.
Nutrition
Calories: 63kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 0.2mg
