This Roasted Red Pepper Greek Yogurt Sauce adds a bright, smoky flavor to everything from grilled chicken and roasted vegetables to wraps, grain bowls, and sandwiches. It also doubles as a delicious dip, making it an easy recipe to have on hand for everyday meals or entertaining.
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One of my favorite things about this recipe is that it's a great way to use up bell peppers that have become slightly soft or wrinkled. As long as they're still fresh and don't have mold on them, of course, roasting brings out their natural sweetness, turning them into a smooth, creamy sauce that's far too good to let those peppers go to waste. Don't Throw Them Away!
Recipe Overview
⏱️ Ready in: 45 minutes
👩🍳 Hands-on time: 10 minutes
🥣 Makes: About 1½ cups
🔥 Cooking method: Oven-Roasted & Blended
♻️ Kitchen Rescue: Slightly soft or wrinkled bell peppers
💪 Diet-friendly: High-Protein, Vegetarian, Gluten-Free
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Why you'll love this recipe
- One sauce, endless possibilities: This roasted red pepper Greek yogurt sauce doubles as a dip and drizzle for grilled chicken, roasted vegetables, wraps, sandwiches, grain bowls, and more.
- Easy to make with everyday ingredients: The recipe can be made by roasting fresh peppers or using jarred roasted red peppers and just a handful of ingredients.
- A delicious way to reduce food waste: Slightly soft or wrinkled bell peppers roast beautifully.
- Perfect for meal prep: Make it ahead and keep it in the refrigerator for an easy way to add fresh flavor to lunches, dinners, and snacks throughout the week.
- Naturally gluten-free and vegetarian: This sauce is easy to fit into a variety of diets.
Ingredients
- Roasted red bell peppers: The star of the recipe, adding natural sweetness, smoky flavor, and a bright red color. Roast your own or use jarred roasted peppers for a quicker option.
- Plain Greek yogurt: Like in this Pan Seared Salmon with Vegetables recipe, Greek yogurt creates a creamy, protein-rich base with a tangy flavor that balances the sweetness of the peppers. I recommend using full-fat Greek yogurt for the richest texture, but low-fat works well too.
- Garlic: Fresh garlic adds bold, savory flavor.
- Fresh lemon juice: Brightens the sauce and enhances all the other flavors.
- Extra virgin olive oil: Adds richness and helps create a smooth consistency.
- Smoked paprika: Adds smoky depth to the sauce.
- Ground cumin: Adds warm, earthy flavor.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Use jarred roasted peppers: If you're short on time, jarred roasted red peppers work great too. Just drain and pat them dry before blending.
- Swap the yogurt: Full-fat Greek yogurt creates the creamiest sauce, but low-fat Greek yogurt works well too. Plain regular yogurt can also be used, though the sauce will be slightly thinner.
- Make it spicy: Add a pinch of cayenne pepper, red pepper flakes, or some harissa. You can also add more garlic.
- Add fresh herbs: Blend in fresh parsley, basil, dill, or cilantro to give the sauce a fresh twist.
- Make it extra tangy: Add a little more fresh lemon juice or a splash of red wine vinegar.
How to make Roasted Red Pepper Greek Yogurt Sauce
STEP 1: Roast the peppers
Preheat your oven to 425°F (220°C). Place the whole bell peppers on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway through, until the skins are blistered and lightly charred.
STEP 2: Steam and peel
Transfer the hot peppers to a bowl and cover tightly with a plate for about 10 minutes. Once cool enough to handle, peel away the skins, remove the stems and seeds, and roughly chop the peppers. Let the roasted peppers drain for a minute to get rid of excess moisture.
STEP 3: Blend the sauce
Add the roasted peppers, Greek yogurt, garlic, lemon juice, olive oil, smoked paprika, cumin, salt, and black pepper to a food processor or high-speed blender. Blend until smooth and creamy, stopping to scrape down the sides as needed.
STEP 4: Taste and adjust
Taste the sauce and adjust the seasoning if needed. Add a little more lemon juice for brightness, salt for flavor, or a splash of olive oil if you'd like a thinner consistency.
Top Tips
- Make sure to roast the peppers until they're well charred. The blackened skins add smoky flavor and make them much easier to peel. Don't worry if they look very dark, that's exactly what you want.
- Full-fat Greek yogurt creates the creamiest texture, but low-fat Greek yogurt works well too. Avoid regular yogurt unless you're okay with a thinner sauce.
- Blend until completely smooth. A food processor or high-speed blender works best. If needed, stop once or twice to scrape down the sides.
- Chill before serving. Although it is delicious right away, the sauce tastes even better after 30 minutes in the refrigerator as the flavors have time to meld together.
- Taste after chilling. Give the sauce another taste after the flavors have had the chance to meld together. Adjust with an extra squeeze of lemon juice, a pinch of salt, or a little more smoked paprika if needed.
Troubleshooting: Getting the Perfect Consistency
This recipe is designed to be smooth and spoonable. Thick enough to use as a dip or spread, but fluid enough to drizzle over chicken, roasted vegetables, grain bowls, and wraps. Because every batch may vary slightly depending on the size and moisture content of your peppers or the thickness of your Greek yogurt, here's how to adjust the consistency:
If the sauce is too thin:
- Add 1-2 tablespoons more Greek yogurt.
- Chill the sauce for 30 minutes; it will naturally thicken as it cools.
If the sauce is too thick:
- Blend in 1 tablespoon of water at a time.
- Or add a little extra lemon juice or olive oil until it reaches your desired consistency.
Frequently Asked Questions
Serving suggestions
Pair this Creamy Roasted Red Pepper Greek Yogurt Sauce with:
- Grilled chicken or turkey as a healthier option to heavier sauces.
- Drizzled over roasted vegetables like broccoli, cauliflower, zucchini, carrots, or potatoes.
- Spread inside wraps and sandwiches. It's great in my Cottage Cheese Wraps or this Broccoli Microgreens Breakfast Sandwich.
- Served with grain bowls made with quinoa, brown rice, farro, or couscous. Try the sauce with this Salmon and Quinoa Salad.
- As a dip for fresh vegetables, pita wedges, crackers, or pretzels.
- Spooned over grilled salmon or white fish.
- With homemade fritters, such as these Crispy Rice Fritters, or hash browns like these Sweet Potato and Zucchini Hash Browns.
- Alongside falafel or roasted chickpeas for an easy vegetarian meal. You can even pair it with this Baked Chicken Thighs with Chickpeas dish.
- As a burger or veggie burger spread instead of mayonnaise.
Other delicious "Don't Throw It Away" ideas
If you tried this Creamy Roasted Red Pepper Greek Yogurt Sauce recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Creamy Roasted Red Pepper Greek Yogurt Sauce
Ingredients
- 2 large red bell peppers
- 1 cup plain Greek yogurt full-fat preferred
- 2 cloves garlic
- 1 tablespoon lemon juice from fresh lemons
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper freshly ground is even better
Instructions
- Preheat the oven to 425°F (220°C). Place the whole bell peppers on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway through, until the skins are blistered and lightly charred.2 large red bell peppers
- Transfer the hot peppers to a bowl and cover for 10 minutes. Peel away the skins, remove the stems and seeds, and roughly chop the peppers. Allow them to cool.
- Let the peeled roasted peppers drain for 1–2 minutes in a colander or on paper towels to remove excess moisture before blending.
- Add the cooled and drained roasted peppers, Greek yogurt, garlic, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.1 cup plain Greek yogurt, 2 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Transfer the sauce to a serving bowl or airtight container and refrigerate for 30 minutes to allow the flavors to meld. - This step is optional
- Taste and serve. Stir the sauce, taste, and adjust the seasoning with additional salt, lemon juice, or smoked paprika if needed.
Notes
- Slightly soft or wrinkled bell peppers are perfect for this recipe, as long as they aren't moldy, slimy, or spoiled.
- Jarred roasted red peppers can be substituted for fresh. Drain and pat them dry before blending.
- Full-fat Greek yogurt produces the creamiest texture, but low-fat Greek yogurt also works well.
- For a spicy version, add a pinch of cayenne pepper, red pepper flakes, or a spoonful of harissa.
- The sauce thickens slightly after chilling.
- Store in an airtight container in the refrigerator for up to 4 days. Stir before serving. Freezing is not recommended, as the Greek yogurt may separate after thawing.
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