Paprika Yogurt (Mom's Spanish Dip)

Sprout & Co runs a recipe series called "Stop Giving Away Our Secrets," and this one is a family original. They grew up calling it Mom's Spanish Dip. When they opened their restaurants, they put it on the menu as the Paprika Yogurt (a.k.a. "The Paprika Chica") and it became a permanent fixture. The dip is heavy on garlic, smoky from two kinds of paprika, and loosened with citrus. It works as a dip for bread, a dressing for grain bowls, or a sauce spooned over roasted chicken and salads.

Recipe

Ingredients

• 6 tablespoons yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon harissa
• 3 cloves garlic, grated
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• Juice of half a lemon
• Juice of half a lime
• Big pinch of salt
• Handful of chopped chives

Method

1. Spoon the yogurt into a bowl.
2. Add the mayonnaise, harissa, grated garlic, smoked paprika, and sweet paprika.
3. Squeeze in the lemon and lime juice. Add salt.
4. Mix everything together until smooth and evenly colored. The dip should turn a warm, deep orange.
5. Scatter chopped chives over the top before serving.

Key Takeaways

• The dip gets its backbone from three cloves of grated raw garlic. That is a lot for a small batch, so adjust if you want something milder.
• Using both smoked and sweet paprika gives it layered flavor rather than one-note heat.
• Harissa does the heavy lifting on spice. One teaspoon keeps it approachable, but you could push it further.
• The lemon and lime combo brightens everything and keeps the yogurt from feeling too heavy.
• This works across contexts: bread dipper, salad dressing, bowl sauce, or alongside grilled meat.