Snack recipe · from the recipe book
Smoky Paprika Yogurt Dip with Charred Peppers
A cool, tangy Greek yogurt dip swirled with smoky paprika oil and blistered red bell pepper, served with crisp bell pepper strips for scooping.

- Skillet
- 25 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 14 oz400 gPlain Greek yogurt, nonfat
- 3 medium357 gRed bell pepperone third finely diced, two thirds cut into strips
- 1 medium119 gGreen bell peppercut into strips
- 1½ tbsp20 gOlive oildivided
- 2½ tsp6 gPaprika (sweet or smoked)smoked
- ½ tsp1 gGround cumin
- 2 cloves6 gGarlicfinely grated
- 1 tbsp15 gLemon juice
- ¼ tsp2 gSalt
- 2½ tbsp20 gPumpkin seeds (pepitas)
- 2 tbsp chopped8 gFresh parsleychopped
Steps
- Finely dice one third of the red bell pepper. Cut the remaining two thirds of the red bell pepper and all of the green bell pepper into strips for dipping.
- Heat half of the olive oil in a skillet over medium-high heat. Add the diced red bell pepper and cook, stirring, until blistered and soft, about 5 minutes. Transfer to a plate.
- In the same skillet over medium-low heat, toast the pumpkin seeds until they puff and pop, 2 to 3 minutes. Transfer to a small bowl.
- Turn off the heat. Add the remaining half of the olive oil to the warm skillet, then stir in the paprika and cumin for 30 seconds to make a smoky spice oil. Let cool for 5 minutes.
- In a bowl, stir together the Greek yogurt, garlic, lemon juice, salt and half of the spice oil until smooth, then fold in the cooked diced red bell pepper.
- Spread the dip in a shallow bowl, drizzle with the remaining half of the spice oil, and scatter the toasted pumpkin seeds and parsley over the top.
- Serve with the red bell pepper strips and green bell pepper strips for dipping.
Contains: Milk.
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Saved in the Every Helping recipe book on October 24, 2026.
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