Roasted Red Pepper Greek Yogurt Dip for Veggies

Roasted red pepper Greek yogurt dip combines sweet roasted peppers with thick, tangy yogurt. It is a cold dip for carrot sticks, cucumber spears, celery and broccoli. For another yogurt-based option, explore our Greek yogurt ranch dip. Draining the peppers before mixing keeps the bowl scoopable.

Quick answer: Finely chop well-drained roasted peppers, then fold them into plain Greek yogurt with garlic, lemon zest and parsley. Use a spoon for a textured dip; processing the peppers separately gives a smoother result without overworking the yogurt.

A yogurt base, without beans

This recipe uses yogurt for body. Our roasted red pepper white bean dip uses cannellini beans instead. Choose that recipe when you want a bean-based alternative; replacing beans with yogurt in its quantities would change the texture and yield.

Roasted Red Pepper Greek Yogurt Dip Recipe

Roasted Red Pepper Greek Yogurt Dip

A cold, thick yogurt dip with roasted red peppers, parsley, lemon and garlic for fresh vegetables.

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Prep Time 10 minutes mins

Optional chilling 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings (about ¼ cup each)

Ingredients Method

Ingredients

  

• 1 cup thick plain Greek yogurt
• 1/2 cup roasted red bell pepper drained and blotted dry
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice optional
• 1/4 teaspoon garlic powder
• 1/8 teaspoon smoked paprika optional
• 1/8 teaspoon fine salt or to taste
• 1 pinch black pepper

Method

 

1. Drain the prepared roasted peppers in a sieve, blot dry and finely chop. Measure ½ cup after draining. For a smoother dip, pulse the peppers alone in a small food processor.
2. Stir the Greek yogurt, parsley, lemon zest, garlic powder, optional paprika and black pepper together.
3. Fold in the peppers. Taste before adding salt. Add the optional lemon juice only if more acidity is needed.
4. Serve immediately or cover and refrigerate for an optional 20-minute rest. Stir before serving.

How to keep the dip thick

Choose thick, unsweetened Greek yogurt and pour off loose whey before measuring. Peppers packed in liquid need thorough draining. Avoid adding water at the start: the peppers and yogurt already supply moisture.

If the result is thin, stir in a little additional thick yogurt and reassess the seasoning. See How to Fix a Watery Dip for other causes. If it is too firm, add water one teaspoon at a time until a vegetable dips easily.

Vegetables to serve alongside

Carrots and celery handle a thicker scoop. Cucumber spears and bell pepper strips suit a softer texture, while broccoli florets catch the chopped pepper pieces. Pat washed vegetables dry and consult the vegetable dipping guide for more pairings.

Make ahead and storage

Keep covered and refrigerated, and stir before serving. Use clean utensils and serve a small bowl while keeping the rest chilled. Follow the dip storage guide for refrigerator and buffet limits. This recipe contains milk; check packaged ingredient labels for other allergens.

Frequently asked questions

Can I use jarred peppers? Yes. Drain and blot them well, and taste before adding salt or lemon because the packing liquid affects flavor.

Can I use regular yogurt? Strain it first until thick. Unstrained yogurt may make the dip too loose.

Is this a hot dip? No. Serve this yogurt mixture cold; use a recipe designed for baking for a warm appetizer.