Roasted 3 Pepper Veggie Dip Recipe

I absolutely adore this recipe because it’s a vibrant, roasted pepper dip that’s not only a feast for the eyes with its mix of colorful bell peppers but also a flavor-packed delight thanks to the smoky paprika and zesty lemon juice. Plus, it’s super versatile—whether I’m dipping crunchy veggies or spreading it on a sandwich, it’s like a little foodie adventure in every bite!

Nutritious, tasty dips are a passion of mine. The Roasted 3 Pepper Veggie Dip I make features fabulous fire-roasted flavors from three kinds of peppers—red, yellow, and green bell, as well as the richness of a medium sweet onion and the fragrance of roasted garlic.

Blending them with Greek yogurt gives it an almost creamy texture, and the dip is packed with nutrition.

Roasted 3 Pepper Veggie Dip Recipe Ingredients

• Red Bell Peppers: High in vitamin C and antioxidants, adding sweetness.
• Yellow Bell Peppers: Rich in vitamins A and E, contribute a mild sweetness.
• Green Bell Peppers: Low in calories, providing earthy flavor and crunch.
• Onion: Adds depth and natural sweetness when roasted, rich in fiber.
• Garlic: Boosts immunity and enhances flavor, with minimal calories.
• Olive Oil: Heart-healthy fats, essential for roasting and flavor.
• Greek Yogurt: High in protein, creamy and tangy, good for digestion.
• Lemon Juice: Adds brightness and acidity, rich in vitamin C.

Roasted 3 Pepper Veggie Dip Recipe Ingredient Quantities

• 2 large red bell peppers
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 medium onion, roughly chopped
• 3 cloves of garlic, peeled
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1 cup Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

How to Make this Roasted 3 Pepper Veggie Dip Recipe

1. Set your oven to 400°F (200°C) for the initial heat.

2. Red, yellow, and green bell peppers should be sliced in half, and the seeds and stems removed.

3. Put the peppers, cut side down, on a baking sheet lined with parchment paper. Add the onion, cut into large dice, and the whole peeled garlic cloves.

4. Olive oil, drizzle it over the trio of pepper, onion, and garlic. Then season it with salt and fresh black pepper to taste.

5. Oven roast for 25-30 minutes, or until the peppers are tender and somewhat charred.

6. Take the peppers out of the oven and let them cool a bit. When they’re cool enough to handle, remove the skins from the peppers.

7. A food processor combines roasted peppers, onion, garlic, Greek yogurt or sour cream, lemon juice, cumin, and smoked paprika into a smooth, creamy blend.

8. Try out the dip, and tweak the seasonings as needed with more salt, black pepper, or lemon juice.

9. Put the dip in a serving bowl and refrigerate for at least 1 hour, allowing the flavors to meld.

10. The 3 Pepper Roasted Vegetable Dip can be served either chilled or at room temperature, depending on your preference. It’s delicious with pita chips, fresh vegetables, or even spread on a sandwich.

Roasted 3 Pepper Veggie Dip Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Food processor
9. Serving bowl
10. Refrigerator

FAQ

• Can I use different peppers?Absolutely, you can replace any bell peppers you like, but using red, yellow, and green bell peppers gives a wonderful color and flavor balance.
• Is there a way to make this recipe dairy-free?Yes, you can use a dairy-free substitute in place of the Greek yogurt or sour cream, such as coconut yogurt, or use blended tofu if you want something without that tangy flavor.
• Can I add more spices to this dip?Of course! You’re welcome to fine-tune the spices to your preferences, if you like. You can add chili powder for a bit of heat, or opt for herbs like basil or cilantro if you’re after an even more pronounced flavor.
• How should I store leftovers?Keep any uneaten dip in a sealed container in the fridge, and it should stay fresh for 3 days. But let’s be honest here: If you’re not eating the dip, there’s not much point in keeping it around.
• Can this dip be served warm?Certainly, it is delightful when enjoyed at either temperature. For those who like it heated, it can be easily warmed in either the microwave or on the stove.
• Is this dip suitable for vegans?To create a vegan version of this recipe, you will need to replace the Greek yogurt or sour cream with a vegan alternative and make sure that all of your other ingredients are also vegan. Here’s a simple list of alternatives to use:
• What can I serve with this dip?This dip is an excellent companion to fresh vegetables, pita chips, or used as a spread in sandwiches and wraps.

Roasted 3 Pepper Veggie Dip Recipe Substitutions and Variations

Orange bell peppers: Substitute red bell peppers with orange bell peppers, and you still have a main ingredient that delivers both sweetness and a flavor that’s very close to that of its red cousin.
Yellow bell pepper: Substitute with one more red or orange bell pepper.
Green bell pepper: Substitute with poblano pepper for a taste that is a touch spicier.
Plain unsweetened yogurt or crème fraîche can be used for the same tang in cooking. Greek yogurt can stand in for sour cream. Although many people might want to substitute with low-fat or fat-free yogurts, they don’t behave the same way in cooking.
Lemon juice: Substitute with lime juice or a dash of vinegar for acidity.

Pro Tips

1. Roasting Enhancement: For an extra depth of flavor, consider broiling the peppers for the last 3-5 minutes of roasting. This will enhance the caramelization and give your dip a richer taste.