Crudites with Roasted Garlic and Red Bell Pepper Dip
Brighten up your snack table with this vibrant and healthy recipe for Crudités with Roasted Garlic and Red Bell Pepper Dip. The smoky sweetness of roasted red bell peppers and the mellow creaminess of roasted garlic combine harmoniously in a velvety dip, enhanced with tangy Greek yogurt, a splash of lemon juice, and a touch of paprika. This gluten-free, nutrient-packed appetizer is perfect for entertaining or as a colorful addition to a casual spread. Paired with an assortment of fresh, crisp vegetables like carrots, celery, cucumbers, and cherry tomatoes, it’s as beautiful as it is delicious. Quick to prepare with a total time of under 50 minutes and easy to customize, this recipe effortlessly blends wholesome ingredients with bold flavors for a crowd-pleasing platter that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Assorted vegetables (e.g., carrots, celery, cherry tomatoes, cucumbers, bell pepper strips)
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half lengthwise and remove the seeds and membranes.
Place the bell peppers, cut side down, on a baking sheet lined with parchment paper.
Wrap the garlic cloves in a small piece of foil with 1 tablespoon of olive oil and seal the foil packet. Place the packet on the baking sheet with the bell peppers.
Roast the peppers and garlic in the oven for 20-25 minutes, or until the peppers are charred and the garlic is soft.
Remove the baking sheet from the oven. Place the roasted peppers in a bowl and cover tightly with plastic wrap for 10 minutes to allow the skin to loosen.
Carefully peel the skin off the roasted peppers and discard it.
Transfer the peeled roasted peppers and softened garlic cloves to a food processor.
Add 2 tablespoons of olive oil, Greek yogurt, lemon juice, paprika, salt, and black pepper to the food processor.
Blend until smooth and creamy, scraping down the sides of the bowl as needed.
Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl and arrange the assorted vegetables around it on a platter.
Serve immediately or refrigerate the dip until ready to serve.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 52.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4017 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
