Lighter Roasted Red Pepper Dip
Brighten up your snack table or appetizer spread with this Lighter Roasted Red Pepper Dip—a velvety, flavorful recipe that’s as healthy as it is delicious. Made with roasted red peppers, creamy non-fat Greek yogurt, and a bold blend of garlic, lemon juice, cumin, and smoked paprika, this guilt-free dip delivers rich, smoky flavor with a fraction of the calories found in traditional dips. Ready in just 10 minutes, this recipe is perfect for busy weeknights or entertaining guests. Serve it with fresh veggie sticks, pita chips, or crackers, or use it as a zesty spread for sandwiches and wraps. Packed with vibrant color and wholesome ingredients, this dip is a crowd-pleaser that’s easy to whip up and store for up to three days.
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Recipe Information
Ingredients
- 2 cups roasted red peppers (jarred or freshly roasted, drained)
- 0.5 cup plain Greek yogurt (non-fat or low-fat)
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
If you are roasting the red peppers yourself, preheat your oven to 450°F (230°C), place whole peppers on a baking sheet, and roast until the skin is charred. Then, place the peppers in a bowl covered with plastic wrap for 10 minutes. Peel off the skins, remove the stems and seeds, and use the flesh for the recipe.
In a food processor or blender, combine the roasted red peppers, Greek yogurt, minced garlic, lemon juice, ground cumin, smoked paprika, olive oil, salt, and black pepper.
Blend the mixture until smooth and creamy, stopping occasionally to scrape down the sides of the food processor or blender as needed.
Taste the dip and adjust the seasoning, adding more salt or lemon juice if desired.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil or a sprinkle of smoked paprika if desired.
Serve the dip with vegetable sticks, pita chips, or crackers, or use it as a spread for sandwiches and wraps. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 24.7 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1381 mg | 29% | |
*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.
