Roasted Red Pepper Yogurt Dip
Whip up this easy-to-make dip and impress your guests with its rich flavors!
Things to note: To make this recipe vegan-friendly, swap the Greek yogurt with coconut yogurt.
Nutrition
per serving (≈42g)62
Calories
3.4g
Protein
2.1g
Carbs
4.6g
Fat
0.2g
Fiber
Instructions
6 steps1
Preheat your oven to 450°F (230°C).
2
Place the red bell peppers on a baking sheet with olive oil. Roast them for 20-25 minutes until the peppers' skins are charred and blistered.
3
Remove the baking tray from the oven and transfer the peppers to a heatproof bowl. Cover with cling film and let the peppers sweat for 15 minutes.
4
Carefully peel off the charred skins from the roasted peppers.
5
Add the peppers to a food processor along with the yogurt, garlic, lemon juice, extra virgin olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper, and blend on high until smooth and creamy.
6
Transfer the dip to a serving bowl and garnish with some extra diced roasted red bell peppers, black and white sesame seeds, and fresh herbs before serving.
The garnishes here are optional--I just find they look stunning!
