Smoked Paprika and Cream Cheese Dip

Name: Smoked Paprika and Cream Cheese Dip
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 8 oz (226 g) cream cheese, softened, softened to room temperature; ¾ cup (150 g) roasted red peppers from a jar, well-drained and blotted dry; 2 cloves (10 g) garlic cloves, minced; 2 tsp (4 g) smoked paprika; 3 tbsp (45 ml) extra-virgin olive oil; ¼ cup (60 ml) sour cream; 1 tbsp (15 ml) fresh lemon juice; salt, to taste; black pepper, to taste; ¼ tsp (½ g) red pepper flakes (optional); 2 tbsp (8 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A luxurious, no-cook dip with Spanish flavors: smoked paprika and roasted red peppers meld with cream cheese, garlic, and a hint of lemon into a silky-smooth spread. Ready in 10 minutes and best made ahead to let flavors develop. Serve with crusty bread, crackers, or fresh vegetables.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1¾ cups (420ml), serves 6 as an appetizer

Save to My Kitchen Jump to recipe

Steps

Before you start

Soften the cream cheese: let sit at room temperature for 30 minutes, or microwave on 50% power for 20–30 seconds
Drain the roasted red peppers thoroughly and blot with paper towels to remove excess liquid
Decide whether you prefer a smooth dip (use a hand mixer or food processor) or a chunkier texture (mix by hand with a spoon)

1
Prepare ingredients
- Remove the cream cheese from the refrigerator if it's cold—it should be soft enough to mix easily with a spoon; if still firm, microwave on 50% power for 20–30 seconds.
- Drain the roasted red peppers in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid, then blot dry with paper towels.
- Mince the garlic finely with a knife.
+ Show details− Hide details
Ready when: Cream cheese is soft and spreadable, peppers are dry, garlic is finely minced
Tip: Thoroughly draining the peppers prevents excess moisture from making the dip watery and diluting the flavor
2
Blend peppers and cream
- Add the softened cream cheese and minced garlic to a large mixing bowl.
- Fold in the drained roasted red peppers and stir vigorously with a wooden spoon for about 2 minutes, or use a hand mixer on low speed, until the peppers break down and the mixture is mostly smooth.
- Some small pepper flecks are fine and add pleasant texture.
+ Show details− Hide details
Ready when: Mixture is creamy and smooth with no large lumps of cream cheese or pepper
Tip: For an ultra-smooth dip, use a food processor fitted with a metal blade and pulse the three ingredients together for 30–45 seconds until completely smooth
3
Combine wet ingredients
- Stir in the sour cream, 2 tablespoons (30ml) of the olive oil, and lemon juice until fully combined.
- The dip should have a spreadable, creamy texture.
+ Show details− Hide details
Ready when: All ingredients are evenly distributed and the mixture is homogeneous
4
Season the dip
- Sprinkle 1.5 tsp of the smoked paprika over the dip and fold gently with a spoon for 30–45 seconds to distribute the color and flavor evenly throughout.
- Don't overmix; excessive stirring can make the dip gummy and thick.
- Taste the dip and season with salt and black pepper to your preference.
- Add a pinch of red pepper flakes if you'd like more heat.
+ Show details− Hide details
Ready when: Paprika is evenly distributed, flavors are balanced, seasoning is to your taste
Tip: Gently fold rather than stir aggressively to keep the dip light and creamy, preventing it from becoming pasty
5
Finish and serve
- Transfer the dip to a shallow serving bowl.
- Using the back of a spoon, create a small well in the center and drizzle the remaining 1 tablespoon (15ml) of olive oil into it.
- Sprinkle the top with the chopped fresh parsley and a light dusting of the remaining smoked paprika (about 0.5 tsp) for color.
- Serve immediately at room temperature, or cover and refrigerate for up to 2 hours before serving if you prefer it chilled.
+ Show details− Hide details
Ready when: Dip is transferred to bowl and garnished, ready for serving
Tip: The dip's flavors meld and improve after sitting at room temperature for 30 minutes—prepare it ahead if possible; it actually tastes better the next day

Good to know

Tips

Thoroughly drain the roasted peppers before using—excess liquid will dilute the dip and reduce its intensity
Don't overmix after adding paprika; gentle folding keeps the dip light and creamy rather than gummy or pasty
For an ultra-smooth dip, use a food processor; for visible pepper flecks and chunkier texture, mash by hand with a fork
This dip's flavors develop and improve after sitting at room temperature for 30 minutes—make it ahead if possible for best results

Make ahead

Yes, prepare up to 2 days ahead. Cover and refrigerate; let sit at room temperature for 30 minutes before serving to restore creaminess and allow flavors to meld.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 1 month (thaw overnight in fridge and stir well before serving). To reheat: Warm gently in a small saucepan over low heat, stirring frequently, until creamy—do not overheat or the cream cheese may separate.

Substitutions

roasted red peppers from a jar → Fresh red bell peppers, roasted at home and peeled (1 large pepper yields about ¾ cup), or jarred piquillo peppers for a sweeter, milder option. Homemade roasted peppers will have slightly less liquid; adjust olive oil amount if the dip seems too thick
smoked paprika → Regular sweet paprika (dip will lose the smoky depth) or hot paprika to add heat instead. Smoked paprika is the signature flavor of this dip, so substitutions will change the character noticeably
sour cream → Greek yogurt for a tangier, creamier texture, or omit entirely and use an extra tablespoon of olive oil. Greek yogurt will make the dip slightly tangier; omitting it yields a less creamy but still delicious result
extra-virgin olive oil → Melted butter for a richer flavor. Butter shifts the dip away from its Spanish character, creating a more decadent but less Mediterranean version