Light and delicious: Spicy bell pepper yoghurt dip

For those who like to snap up a snack in-between, I have just the right recipe here: spicy paprika yogurt dip. Sounds like child’s play – and it is. Instead of simple paprika powder, our version gets its powerful aroma through self-roasted SanLucar Bell Peppers. Once the red peppers are grilled, all the ingredients go in the blender. And then you can start dipping to your heart’s content: with fresh celery sticks, carrots or whatever else you feel like.

Ingredients:

• 2 red SanLucar Bell Peppers
• 200 g yogurt (10% fat)
• 250 g Feta
• 1 clove of garlic
• 1/2 SanLucar Lemon
• 2 tablespoons SanLucar Picual Olive Oil
• 1 Stem SanLucar Mint
• Salt
• Cayenne pepper

Preparation:

Grill the bell peppers from both sides until the skin bubbles. Remove skin and remove core. Mix with yoghurt, diced feta, chopped garlic and the juice of half a lemon in the blender. Add olive oil and stir. Season with chopped SanLucar Mint, salt and cayenne pepper. Raw food sticks (e.g., carrots, celery, etc.) or roasted white bread slices go perfectly. Bon Appetit!