Servings: 6
Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch.
I have made this so many times. I always surprses everyone that they like okra when it’s grilled. And the smoked paprika dip is fantastic. I sometimes make it as a dip for a veggie tray. It’s also fantastic with ridged potato chips.
This dip is out of this world. I used half smoked paprika and half hot Hungarian paprika and it was so good! Spicy, smoky and creamy with a bit of tartness from the onion and lemon juice. Don't skip the cilantro, either. SO GOOD! It paired really well with the okra but I can see this slathered on a hamburger, too. Yum.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review