Ingredients:

• 2 large bell peppers (any color), roasted and peeled

• 1/4 cup Greek yogurt or sour cream

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• Optional garnish: chopped fresh parsley or cilantro

Instructions:

1. Preheat your oven to 450°F (230°C).

2. Place the whole bell peppers on a baking sheet and roast them in the preheated oven for about 20-25 minutes or until the skin is charred and blistered.

3. Remove the roasted bell peppers from the oven and transfer them to a heat-safe bowl. Cover the bowl tightly with plastic wrap or place them in a zip-top bag to steam for about 10 minutes. This will help loosen the skin, making it easier to peel.

4. Once the bell peppers have cooled slightly, peel off the charred skin. Cut the peppers in half, remove the stems and seeds, and roughly chop them.

5. In a blender or food processor, combine the roasted and peeled bell peppers, Greek yogurt or sour cream, olive oil, minced garlic, lemon juice, ground cumin, salt, and pepper.

6. Blend the mixture until smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure everything is well mixed.

7. Taste the dip and adjust the seasonings according to your preference. Add more salt, pepper, or lemon juice if desired.

8. Transfer the bell pepper dip to a serving bowl.

9. Garnish with chopped fresh parsley or cilantro, if desired.

10. Serve the bell pepper dip with pita bread, tortilla chips, or sliced vegetables.

Enjoy the vibrant and flavourful bell pepper dip!