Ready for a plant-based dip recipe featuring sweet red bell peppers roasted to perfection? Enter this roasted red pepper Greek yogurt dip!
All you need to make this roasted red pepper Greek yogurt dip are bell peppers tangy Greek yogurt, and delicious seasonings. You won’t be able to stop sharing this at your summer gatherings!
To make roasted red pepper Greek yogurt dip, all you have to do is roast the bell peppers and garlic, then combine all ingredients together in a food processor. Use it as a dip for raw or roasted veggies, crackers, or pita bread.
You can also spread it on a sandwich or pair it with eggs. The possibilities are endless!
Ready to learn how to make this roasted red pepper Greek yogurt dip? I’m so excited to tell you how.
For this Mediterranean roasted red pepper dip, you’ll need olive oil and cooking spray, in addition to the following ingredients:
Red bell peppers: You’ll need two large red bell peppers to make this roasted red pepper Greek yogurt dip. I prefer to use Holland bell peppers, but you can use whatever kind of red bell peppers that you can find.
These will be roasted and then sliced before being combined with the rest of the ingredients.
Garlic: The garlic really elevates the flavor of roasted red pepper dip! You’ll need one head of garlic for roasting, and then a little granulated garlic to mix in with the puree at the end.
Greek yogurt: I used fat-free plain Greek yogurt. This is what brings creaminess to the dish, not to mention that Greek yogurt is high in protein. If you’re a vegan eater, you can substitute in plain oat milk yogurt.
Paprika: You only need a pinch to add some spiciness to the dip. Feel free to add more if you prefer more spice! You can also add some cayenne pepper for extra spice.
To make this roasted red pepper Greek yogurt dip, start by preheating your oven to 400° Fahrenheit. Spray a non-stick sheet pan with olive oil cooking spray. Place the red peppers on the pan, then mist the tops of the peppers with olive oil spray.
Cook in the oven for about 20 minutes, until the skins are wrinkled and charred.
Meanwhile, slice off the top of the garlic head so that part of the cloves are exposed.
Place the head on a sheet of aluminum foil,
then drizzle with olive oil. Wrap the garlic in foil. Turn peppers with tongs to allow them to cook on all sides. Roast for about 20 minutes, until peppers and garlic are tender. When done, allow the peppers and garlic to cool for about 30 minutes.
Once cool, remove the garlic cloves from skin and set aside.
Once the bell peppers have cooled, slice the top layer of each pepper lengthwise, removing the clump of stem and seeds from the top.
Remove the other seeds and juice.
Then, turn the peppers over, removing the blackened skin. Slice into 1-inch vertical strips and set aside.
Place the red pepper slices and garlic cloves in a food processor,
Then, mix the puree with Greek yogurt, granulated garlic, and ¼ teaspoon paprika until well combined.
Sprinkle the remaining paprika over the roasted red pepper Greek yogurt dip.
Serve the dip with crudites and pita chips.
This roasted red pepper dip is made with Greek yogurt, which is not vegan. Make it vegan by using a plant-based yogurt, such as oat milk yogurt or almond milk yogurt, instead.
There are so many different ways you can serve this dip. You can pair it with fresh or roasted vegetables like cucumber, radishes, and carrots. Or you can use it as a replacement for mayonnaise on sandwiches—or spread it over toast.
You could also add a Tablespoon of the dip to salads and bowls for extra flavor.
Yes! If you don’t eat all the dip right away, it should be stored in the refrigerator. Keep it in an airtight container and store in the fridge for 3-4 days. I don’t recommend freezing red pepper Greek yogurt dip, as it will lose its flavor and quality.
More healthy dip recipes
Love this roasted red pepper Greek yogurt dip? Here are more delicious condiments to try with your meals:
I just love this roasted red pepper dip recipe. The natural sweetness of the bell peppers pair perfectly with the tangy yogurt, spicy paprika, and flavorful garlic. It’s one of the most versatile recipes out there and tastes great with just about anything.
Roasted Red Pepper Greek Yogurt Dip
- Olive oil cooking spray
- 2 large red bell peppers (preferably Holland)
- 1 head garlic
- ¼ tsp olive oil
- 8 oz fat-free Greek yogurt
- ½ tsp granulated garlic
- ⅓ tsp paprika
- Preheat oven to 400° Fahrenheit.
- Spray a non-stick sheet pan with olive oil cooking spray. Place peppers on sheet; mist tops with olive oil spray and cook in oven for about 20 minutes, until skins are wrinkled and charred.
- Meanwhile, slice off the top of the garlic head so that part of the cloves are exposed. Place the head on a sheet of aluminum foil; drizzle with olive oil.
- Turn peppers with tongs, re-spraying pan and peppers with oil. Wrap garlic in foil; roast with peppers for about 20 minutes, until cloves are tender.
- Remove peppers and garlic from oven; cool about 30 minutes.
- Slice the top layer of each pepper lengthwise, removing clump of stem and seeds from the top. Remove other seeds and juice; turn peppers over, removing blackened skin. Slice into 1-inch vertical strips and set aside. Remove garlic cloves from skin and set aside.
- Place red pepper slices and garlic cloves in a food processor, and puree.
- Mix puree with Greek yogurt, granulated garlic and ¼ tsp paprika until well combined. Sprinkle with remaining paprika and serve with crudité and pita chips.
Find this post helpful? At no additional cost to you, you can support the maintenance of running this site by using my Amazon affiliate links to shop. Thank you so much.
Want to go shopping with a dietitian? Here’s your chance! I just opened up my very own storefront, full of plant-based meal plans, grocery lists, recipe books, and more!