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Introduction
Roasted veggie dips have been a beloved appetizer across the Mediterranean for centuries, with each region putting its own spin on the classic. This particular version draws inspiration from the sun-drenched vegetables and bright flavors of southern Italy. Imagine sitting in a quaint trattoria, scooping up this creamy dip with fresh, crusty bread as you sip a crisp white wine and watch the evening settle over the village. With its harmony of roasted flavors and a touch of indulgence, this dip is perfect for whetting the appetite before a meal or for enjoying as a wholesome snack.
Ingredients
• 1 large red bell pepper
• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchini, diced into 1-inch cubes
• 1 large yellow onion, diced
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup plain Greek yogurt, preferably full-fat
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Place the diced eggplant, zucchini, and onion on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil, salt, and pepper, and toss to coat evenly.
Step 3:
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
Step 4:
While the vegetables are roasting, char the bell pepper over an open flame or under the broiler, turning occasionally until the skin is blackened all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Step 5:
Peel the charred skin from the bell pepper and remove the stem and seeds.
Step 6:
In a food processor or blender, combine the roasted vegetables, charred bell pepper, Greek yogurt, lemon juice, garlic, smoked paprika, cumin, and cayenne pepper (if using). Pulse until the mixture is well combined but still slightly chunky. Add the remaining 1 tablespoon of olive oil and pulse briefly to incorporate.
Step 7:
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, or fresh herbs (optional).
Q: Can I use regular yogurt instead of Greek yogurt?
A: Regular yogurt can be used, but the dip may have a thinner consistency. For best results, use full-fat Greek yogurt or strain regular yogurt to remove excess liquid.
Q: How do I char the bell pepper without an open flame?
A: You can char the bell pepper under a hot broiler or on a hot grill pan, turning frequently until the skin is blackened all over.
Q: Can I make this dip ahead of time?
A: Yes, this dip can be made a day in advance. The flavors will meld together beautifully, and it will allow you to serve it chilled if desired.
• For a creamier texture, you can substitute some or all of the Greek yogurt with tahini paste or mayonnaise.
• If you prefer a milder flavor, you can reduce the amount of smoked paprika or omit the cayenne pepper.
• This dip is naturally gluten-free and can be made vegan-friendly by substituting the Greek yogurt with a plant-based alternative.
• For a richer flavor, you can char the vegetables over an open flame or grill before roasting.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serve the dip with fresh vegetables, pita bread, or crackers for dipping.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Roast the vegetables and char the bell pepper simultaneously to save time. You can also prepare the dip a day ahead and let the flavors meld in the refrigerator.
- Roast the vegetables until they are lightly browned for optimal flavor and texture.
- Let the charred bell pepper steam for at least 10 minutes to make it easier to peel.
- Adjust the amount of yogurt and olive oil to achieve your desired consistency.
For a vegan version, substitute the Greek yogurt with a plant-based alternative like cashew cream or silken tofu. For a richer flavor, you can also add a tablespoon or two of tahini paste.
This dip pairs well with a crisp white wine or a light, refreshing beer. It also makes a great accompaniment to grilled meats or fish.
Best in the summer when bell peppers, eggplants, and zucchini are in peak season, but can be enjoyed year-round with good-quality produce.
This recipe contains dairy (Greek yogurt) and may contain traces of nuts if tahini paste is used as a substitute or addition. It is naturally gluten-free and can be made vegan by substituting the Greek yogurt with a plant-based alternative.
