Yogurt Bell Pepper Dip

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Paprika dip:


Preheat oven to 250 °C. Cut the peppers in half, remove the core, place them skin side up on the broiler and cook for approx. 15 min. until the skin turns brown and blisters. In the meantime, place cheese in a suitable bowl, mash with a fork, add yogurt. Remove the skin from the garlic, squeeze it and add it. Roast pine nuts without fat until light brown. Remove bell pepper halves, cool a little, skin and chop finely. Mix into the yogurt together with pine nuts and olive oil, season with salt, pepper and paprika.

Leave in the refrigerator for at least half an hour.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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