Red Pepper and Garlic Dip for Vegetables
Brighten up your snack game with this luscious Red Pepper and Garlic Dip for Vegetables! This creamy, flavor-packed dip combines the natural sweetness of oven-roasted red bell peppers with the bold intensity of roasted garlic, balanced perfectly with tangy Greek yogurt and a hint of smoked paprika. It's an easy, healthy recipe that takes just 30 minutes to prepare, making it an ideal appetizer for entertaining or a vibrant companion to your everyday veggie platter. Serve it with crisp carrots, crunchy celery, or colorful bell pepper slices, and don't forget the optional parsley garnish for a pop of freshness. Perfect for gatherings or a light midday snack, this dip is a surefire crowd-pleaser for anyone looking to elevate their vegetable spread!
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Recipe Information
Ingredients
- 2 red bell peppers
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers and place them whole on a baking sheet lined with parchment paper.
Peel the garlic cloves and wrap them in a small piece of aluminum foil with 1 teaspoon of olive oil. Add this packet to the baking sheet with the peppers.
Roast the peppers and garlic in the oven for 20 minutes, or until the peppers' skins are charred and blistered, turning them halfway through cooking.
Remove the baking sheet from the oven. Place the roasted peppers in a bowl and cover it with plastic wrap or a plate for 10 minutes to allow the skins to loosen.
Peel the skin off the cooled peppers, remove the stems, and discard the seeds. Set the roasted pepper flesh aside.
In a food processor or blender, combine the roasted peppers, roasted garlic, Greek yogurt, lemon juice, smoked paprika, remaining olive oil, salt, and black pepper.
Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the dip to a serving bowl and garnish with chopped parsley, if desired.
Serve with your favorite fresh vegetables, such as carrots, celery, cucumbers, or bell pepper slices. Enjoy!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 18.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 987 mg | 21% | |
*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.
