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Roasted red pepper Greek yogurt dip with parsley, carrot sticks, cucumber, celery and broccoli

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
Optional chilling 20 minutes
Total Time 30 minutes
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.