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Snack recipe · from the recipe book

Smoky Paprika Feta-Yogurt Whip with Peppers

A tangy, whipped yogurt and feta dip swirled with smoky paprika oil and toasted walnuts, scooped up with crisp, sweet bell pepper strips.

Smoky Paprika Feta-Yogurt Whip with Peppers

Ingredients

  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 1 clove3 gGarlicgrated
  • 1 tbsp15 gLemon juice
  • 1 tbsp15 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • 3½ tbsp chopped25 gWalnutsfinely chopped
  • 2¾ tsp chopped5 gFresh mintchopped
  • 2 medium238 gRed bell peppercut into strips
  • 1 medium119 gGreen bell peppercut into strips

Steps

  1. Prepare first: crumble the feta, grate the garlic, finely chop the walnuts and chop the mint.
  2. Seed the red bell pepper and cut it into strips; seed the green bell pepper and cut it into strips. Keep them cold until serving.
  3. Put the Greek yogurt, feta, garlic and lemon juice in a blender and blend until smooth and fluffy, about 1 minute.
  4. In a small bowl, stir the olive oil with the smoked paprika and cumin to make a smoky oil.
  5. Add half of the smoky oil to the blender and pulse a few times to swirl it through the dip.
  6. Spread the dip in a shallow bowl, making a well with the back of a spoon, and drizzle the remaining half of the smoky oil into the well.
  7. Scatter the walnuts and mint over the top.
  8. Arrange the red bell pepper strips and green bell pepper strips around the bowl and serve for dipping.

Contains: Milk, Tree nuts.

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

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