Description
A creamy and healthy yogurt dip loaded with roasted vegetables, perfect for pairing with pita bread, chips, or fresh veggies.
Ingredients
- 1 cup plain Greek yogurt
- 1 cup mixed roasted vegetables (zucchini, bell peppers, eggplant)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 tbsp chopped fresh dill
Instructions
- Preheat the oven to 400°F (200°C). Chop the vegetables into small pieces.
- Toss the vegetables with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Let the vegetables cool slightly, then blend or finely chop them.
- In a bowl, mix the roasted vegetables with Greek yogurt, minced garlic, and lemon juice.
- Stir in fresh dill and adjust seasoning to taste.
- Chill for at least 30 minutes before serving.
Notes
- Use full-fat yogurt for a creamier texture.
- Adjust the vegetable mix based on preference.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Roasting, Mixing
- Cuisine: Mediterranean