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Snack recipe · from the recipe book

Charred Pepper Yogurt Dip with Cumin Toast

A tangy, smoky Greek yogurt dip with blistered red pepper, toasted almonds and a whisper of cumin, scooped up with crisp, oil-brushed whole wheat toast.

Charred Pepper Yogurt Dip with Cumin Toast

Ingredients

  • 2 medium238 gRed bell pepperhalved and seeded
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 3½ tbsp whole30 gAlmondsroughly chopped
  • 2 cloves6 gGarlicgrated
  • 1 tbsp15 gLemon juice
  • 1½ tbsp20 gOlive oildivided
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumindivided
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2¾ tsp chopped5 gFresh mintchopped
  • 6 slices192 gWhole-wheat breadeach slice cut into 4 triangles

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the bell pepper halves with half of the olive oil and roast them skin side up for 20 to 25 minutes, until the skins blacken and blister.
  3. While the peppers roast, toast the almonds on a small tray on the lower rack for 5 to 6 minutes until fragrant, then set aside.
  4. Move the roasted peppers to a bowl, cover for 10 minutes, then peel off the skins and finely chop the flesh.
  5. In a bowl, stir the Greek yogurt with the garlic, lemon juice, smoked paprika, half of the cumin, the salt and the black pepper.
  6. Fold the chopped pepper and most of the almonds into the yogurt mixture, then spoon it into a serving bowl.
  7. Lower the oven to 400°F (200°C). Brush the bread triangles with a quarter of the olive oil, sprinkle with the remaining half of the cumin and bake for 6 to 8 minutes until crisp.
  8. Drizzle the dip with the remaining quarter of the olive oil, scatter the rest of the almonds and the mint on top, and serve with the warm toast.

Contains: Milk, Tree nuts, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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