Roasted Red Pepper Yogurt Sauce

Roasted Red Pepper Yogurt Sauce

It seems like most of the recipes that I post that utilize red peppers are sauces or dips, such as roasted red pepper sauce (which is basically the vegan version of this one) and muhammara. There is just something about the natural sweetness of roasted bell peppers that make them perfect for blending into a sauce.

I’ve been making this sauce a lot lately. It especially pairs well with chicken wings, roasted cauliflower, and a few other recipes I’ve been tweaking over the last couple of months. I also love it slathered on a slice of sourdough and topped with a fried egg and fresh chopped herbs. As I type this, I’m also thinking that if I thin it out with a little veggie stock, it could make a delicious cold soup. Hm, I’ll try that soon and report back.

If you happen to have roasted red peppers (or any color really) on hand, this sauce comes together in 5 minutes. And with only 5 ingredients. Or 6 if you want to spice it up a bit.

If you don’t have roasted bell peppers on hand, go ahead and roast them and allow them to cool to room temperature before making this. I roasted these on the grill as I was making a batch of chicken wings. For this method, I put the whole peppers right over the hot part of the grill until they get slightly charred then move them over to the cooler side and allow them to finish cooking through, about 15 – 20 minutes or so with the lid closed and the temperature around 400 – 425 degrees. If you decide to use the oven, I prefer cutting them in half and roasting them skin side up for about 25 – 30 minutes at 425 degrees. The skin of the peppers comes off pretty easily after they cool. I usually leave the skin on, but feel free to remove it if you wish.

Once you have your roasted peppers (homemade or jarred), put them in a blender or the bowl of a food processor with the blade attachment. Add plain, whole milk yogurt (I prefer Greek yogurt here, use what you have on hand), garlic cloves, lemon juice, and a bit of salt. Add a pinch or two of cayenne or other chili pepper for a bit of a kick. Blend or pulse until smooth.

That’s it.


Roasted Red Pepper Yogurt Sauce

5 ingredients and 5 minutes (if you have roasted red peppers already on hand). Use this sauce as a spread on a sandwhich,with fried eggs, as a dip for chicken wings or veggies, or even as a salad dressing.
Prep Time5 mins
Author: Rachel at Fridge Two Table


  • 2 roasted red peppers
  • 1 cup plain, whole milk yogurt (I prefer Greek yogurt)
  • 2 tbsp lemon juice
  • 2 small garlic cloves or 1 large garlic clove
  • ½ tsp salt


  • Add all ingredients to a blender or food processor. Blend or pulse until smooth.
  • Enjoy!


For an extra kick, add in a pinch or two of cayenne or your favorite chili pepper!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!