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Roasted Red Pepper Yogurt Dip with Cumin and Garlic

about 2 cups


Gluten Free Low Sodium Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

4.8 g
8.8 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 53
  • Fat 0.1 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   36 mg
  • Carbohydrate 8.8 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 4.8 g
    • Vitamin A 8 %
    • Vitamin C 52 %
    • Calcium 13 %
    • Iron 3 %


Place the first 7 ingredients in a food processor and pulse until smooth. Season the dip with salt and pepper. Transfer to a serving bowl and cover and refrigerate until needed. Can be made several hours in advance of serving.

Note: Whole roasted red peppers are sold in jars in the pickle and condiment aisle.

Serving Suggestions

Make a colourful appetizer by surrounding a bowl of the dip with a nice array of cut and whole raw vegetables, such as radishes, cauliflower and broccoli florets, yellow and red bell pepper, English cucumber, mini carrots, and cherry tomatoes.

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