Creamy Roasted Red Pepper Greek Yogurt Sauce
A creamy, smoky, and protein-packed roasted red pepper Greek yogurt sauce made with fresh roasted peppers, Greek yogurt, garlic, lemon, and warm spices. Perfect as a dip, spread, or drizzle for grilled chicken, roasted vegetables, wraps, grain bowls, and more.
Servings: 1.5 cups
Calories: 236kcal
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.
Nutrition
Calories: 236kcal | Carbohydrates: 21g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 835mg | Potassium: 723mg | Fiber: 5g | Sugar: 14g | Vitamin A: 7520IU | Vitamin C: 285mg | Calcium: 182mg | Iron: 2mg