Preheat the oven to 425°F (220°C).

Place the bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered.

Remove from the oven and transfer the peppers to a bowl covered with plastic wrap. Let them steam for 5 minutes, then peel off the skins and remove the seeds.

While the peppers roast, wrap whole garlic cloves in foil and roast alongside them for a softer, milder flavor.

In a food processor or blender, add the roasted bell peppers, garlic, olive oil, smoked paprika, salt, black pepper, and lemon juice.

Blend until smooth and creamy.

If you prefer a thicker dip, add Greek yogurt or cream cheese and blend again.

Taste and adjust seasoning as needed.

Transfer the dip to a serving bowl. Drizzle with olive oil, sprinkle with fresh basil or parsley, and serve with pita chips, crackers, or fresh vegetables.