We love yogurt dips and one of all our time favorites is my husband’s tzatziki recipe {aka Turkish cacik recipe}.

The secret to any dip is to start with a good Greek yogurt and we find ourselves using Zoi over and over again. As of yet, we have yet to find one that we enjoy cooking with more than it. If you can’t find a good one, buy the one you have access to and strain it either with cheese cloth or a very fine kitchen strainer. The reduction of the liquid will make a huge difference in your dip once you start adding ingredients to it.

For this recipe you can use jarred red peppers if you want or do our preferred way, roasted! Click here to read Bob’s no fail method How to Roast Red Peppers – it’s much easier than the open flame version of roasting peppers.

With the tzatziki and the yogurt dip with roasted red peppers, we like to eat Bob’s specially made baked pita bread. While eating pita bread unbaked is incredibly tasty, we love his version even more. Once I wrangle him to make some more I will photograph and share his easy recipe for great tasting toasted pita squares {or triangles}.

What is your favorite yogurt dip? Comment below.
 

Yogurt Dip with Roasted Red Peppers

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 cup red peppers, roasted and cubed
• 1 cup Greek yogurt, plain and full fat
• 8 ounce cream cheese, softened
• 2 garlic cloves, pressed
• 1 teaspoon lemon juice
• salt to taste

Instructions

1. Roast red peppers {or use jarred WELL DRAINED} and chop into medium pieces
2. Add cream cheese and yogurt to food processor
3. Pulse in pressed garlic and lemon juice
4. Add 3/4 cup or your 1 cup of red peppers and blend well
5. Remove and add to bowl
6. Blend in remaining red peppers

 Yogurt Dip