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Roasted Peppers with Spinach Yogurt

A delightful blend of roasted bell peppers served with a rich, creamy spinach yogurt dip, perfect for family gatherings and impressing guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Roasted Peppers
  • 3 pieces bell peppers (any color you prefer) Choose vibrant colors for presentation.
  • 2 tablespoons olive oil For drizzling before roasting.
  • Salt and pepper to taste Salt and pepper Season to your preference.
For the Spinach Yogurt Dip
  • 1 cup fresh spinach Washed and prepared for steaming.
  • 1 cup Greek yogurt Use plain yogurt for best results.
  • 1 tablespoon lemon juice Freshly squeezed is preferred.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the bell peppers and slice them in half lengthwise, removing the seeds.
Roasting the Peppers
  1. Place the halved peppers cut-side down on a baking sheet lined with parchment paper.
  2. Drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes, or until the skins are blistered and starting to brown.
Preparing the Spinach Yogurt
  1. While the peppers roast, wash the fresh spinach and steam it until wilted (about 2-3 minutes). Let it cool slightly, then chop finely.
  2. In a bowl, combine the Greek yogurt, chopped spinach, lemon juice, and a pinch of salt and pepper. Mix until well combined.
Serving
  1. Once the peppers are roasted, remove them from the oven and let them cool for a couple of minutes.
  2. Serve the roasted peppers warm with the spinach yogurt on the side for dipping.

Notes

Top tips: Consider adding garlic powder or red pepper flakes to the yogurt for extra kick. When reheating, gently warm the peppers in the oven for the best texture.