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Snack recipe · from the recipe book

Roasted Pepper Tzatziki-Style Dip with Crudités

A cool, tangy dill-and-cucumber yogurt dip swirled with sweet oven-roasted peppers and smoked paprika, served with crisp raw vegetables.

Roasted Pepper Tzatziki-Style Dip with Crudités

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 1 medium (8 in.)300 gCucumber
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1 clove3 gGarlicgrated
  • 1 tbsp15 gLemon juice
  • 1 tbsp15 gOlive oildivided
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 3½ medium200 gCarrotscut into sticks
  • 5½ oz150 gAsparagusthin spears
  • 1 cup150 gCherry tomatoes

Steps

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with foil.
  2. Rub the red bell pepper halves with half of the olive oil and roast skin side up for 25 to 30 minutes, until the skins blister and blacken.
  3. While the peppers roast, grate one third of the cucumber, squeeze it dry in a towel, and cut the remaining cucumber into spears for dipping.
  4. Cover the roasted peppers with foil for 10 minutes, then peel off the skins and finely chop the flesh; let it cool completely.
  5. In a bowl, stir together the Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt and black pepper.
  6. Fold in the cooled chopped pepper, leaving visible red swirls.
  7. Spoon the dip into a serving bowl, drizzle with the remaining half of the olive oil and dust with the smoked paprika.
  8. Arrange the cucumber spears, carrot, asparagus and cherry tomatoes around the dip and serve chilled.

Contains: Milk.

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

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