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Amazing Yogurt Dressing with Bell Pepper Dippers


Amazing Yogurt Dressing with Bell Pepper Dippers

Chef Ana Sortun likes to serve this dressing at her restaurant Oleana in Cambridge, Massachusetts, with a salad of chopped romaine leaves, shredded cucumber, walnuts, fresh dill, and fresh mint leaves. Here, we’re serving it as a delicious dip for fresh bell peppers, but Kids Advisory Board member Chananya recommends serving it with all different types of vegetables.
Prep Time 15 minutes
Total Time 15 minutes
Servings 0.75 cup

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Large spoon


  • 1 garlic clove, peeled and minced (or 1⁄4 teaspoon garlic powder)
  • 2 tablespoons fresh lemon juice or vinegar (any kind)
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • Bell peppers (any color), cored and cut into strips


  • Put the garlic and lemon juice or vinegar in the bowl and set aside for 10 minutes (this mellows the sharpness of the garlic, but you can skip this step if you’re using garlic powder).
  • Add the yogurt, olive oil, and salt and mix well. Taste the dressing on a piece of pepper. Does it need more lemon juice or salt? If it does, add it and taste again. Serve right away with the pepper strips for dipping, or cover and refrigerate up to 1 week.
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