Smoked Paprika Sriracha Dip with Roast Garlic Mayo
Roasted garlic, mayonnaise, Greek style yogurt, smoked paprika and sriracha make this creamy dip smoky, bright and easy to pair. Serve it with chicken skewers, grilled corn, sweet potatoes or mixed barbecue boards when you want heat without a heavy finish.
Ingredients
- 1 whole garlic bulb
- 120 g Hellmann’s mayonnaise
- 60 g Greek style yogurt
- 1½ tbsp sriracha
- 1 tsp smoked paprika Pimentón
- 1 tsp lime juice
- 1 tsp apple cider vinegar
- 1 tsp olive oil for roasting garlic
- ¼ tsp Maldon sea salt crushed
- ¼ tsp black pepper
- 1 tbsp finely chopped fresh chives optional
Optional finish
- extra smoked paprika
- a little extra sriracha
- chopped chives
Instructions
Roast the garlic
- Trim the top off the garlic bulb so the cloves are just exposed. Drizzle with the olive oil, wrap loosely in foil and roast until soft and golden. In the oven, roast at 200°C for about 35 to 40 minutes. On the barbecue, cook over indirect heat until soft.
Cool and mash
- Let the garlic cool until comfortable to handle. Squeeze the softened cloves into a bowl and mash with a fork into a paste.
Make the creamy base
- Add the Hellmann’s mayonnaise and Greek style yogurt to the bowl with the garlic. Whisk until smooth.
Add the spice and seasoning
- Whisk in the sriracha, smoked paprika, lime juice, apple cider vinegar, Maldon sea salt and black pepper until the dip is even in colour and texture.
Add chives if using
- Fold in the chopped chives for a little freshness and colour.
Chill and finish
- Chill for 20 to 30 minutes. Spoon into a serving bowl, then finish with a light dusting of smoked paprika, a small drizzle of sriracha and a few chives if you like.
Notes
Roasted garlic is doing a lot of work here, so I use a whole bulb and let it go fully soft. Under-roasted garlic stays too firm and sharp, and then the dip misses that sweet, mellow depth that balances the sriracha. Once the cloves are golden and soft, they mash into the mayo easily and make the whole thing taste more complete.
Smoked paprika needs to be fragrant, not dusty and stale. A fresh tin of Pimentón gives the dip a warm, rounded smokiness without taking over. Greek style yogurt helps cut through the richness of the mayo and gives the dip a slightly lighter feel. I use Hellmann’s here because I want a clean, savoury mayonnaise base that doesn’t fight with the paprika or garlic.
Nutrition
Calories: 124kcalCarbohydrates: 3.4gProtein: 1.8gFat: 11.2gSaturated Fat: 1.9gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.5gCholesterol: 9mgSodium: 318mgPotassium: 102mgFiber: 0.3gSugar: 2.1gVitamin A: 690IUCalcium: 44mgIron: 0.4mg
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