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Snack recipe · from the recipe book

Smoky Roasted Pepper Walnut Yogurt Dip

A creamy, smoky yogurt dip blended with oven-roasted red bell pepper, toasted walnuts and a touch of honey and cumin, served with crisp raw vegetables for scooping.

Smoky Roasted Pepper Walnut Yogurt Dip

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • ⅓ cup chopped35 gWalnuts
  • 10 oz280 gPlain Greek yogurt, nonfat
  • 2 cloves6 gGarlicpeeled
  • 1 tbsp15 gOlive oildivided
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 1⅛ tsp8 gHoney
  • 2¼ tsp12 gLemon juice
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gCrushed red pepper
  • 3½ medium200 gCarrotscut into sticks
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 1⅔ cups florets150 gBroccolicut into small florets
  • 1 medium120 gGreen bell peppercut into strips

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the red bell pepper halves and the garlic with half of the olive oil, place the red bell pepper halves cut side down on the pan and tuck the garlic underneath one half.
  3. Roast for 25 minutes, until the red bell pepper skins are blackened and blistered; add the walnuts to a corner of the pan for the last 5 minutes to toast.
  4. Transfer the red bell pepper halves to a bowl, cover and let steam for 10 minutes, then peel off and discard the skins.
  5. Put the peeled red bell pepper, roasted garlic and walnuts in a food processor with the smoked paprika, cumin, honey, lemon juice and salt; pulse to a coarse paste.
  6. Add the Greek yogurt and pulse just until creamy with small flecks of red bell pepper.
  7. Spoon the dip into a bowl, drizzle with the remaining half of the olive oil and sprinkle with the red pepper flakes.
  8. Arrange the carrot sticks, cucumber spears, broccoli florets and green bell pepper strips around the dip and serve.

Contains: Milk, Tree nuts.

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

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