Pesto Yogurt Dip with Bell Pepper & Radishes
A green-flecked yogurt dip with enough crunch to make you forget you are eating 150 calories. Nonfat yogurt gets a real upgrade from two teaspoons of pesto, and that small hit of basil and olive oil changes everything about the flavor without padding the macros.
12 grams of protein, five minutes, zero cooking. Cut the vegetables, stir the dip together, and the snack is done. More protein per calorie than most granola bars, and nothing came out of a wrapper.
Ingredients
- bell pepper 1 piece
- radishes 8 pieces
- pesto 2 teaspoons
- yogurt, nonfat 3 fl oz
Method
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Cut the bell pepper and radishes into strips.
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Mix the pesto and yogurt in a small bowl, and season with a bit of salt and pepper.
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Serve the yogurt dip with the raw vegetables.
A squeeze of lemon juice stirred into the dip adds a brightness that makes the pesto pop. If you want more volume without changing the macros, add extra raw vegetables like cucumber or carrot sticks on the side.
Behind this recipe
Can I use Greek yogurt instead of nonfat?
Yes. Greek yogurt is thicker and higher in protein, so the dip will be denser and slightly tangier. It will also shift the macros: Greek yogurt typically adds 3 to 5 grams of extra protein per serving and a few more calories depending on the brand. The flavor pairing with pesto works well either way.
How long does the pesto yogurt dip keep?
Covered in the fridge, the dip stays fresh for about two days. The pesto can darken slightly from oxidation, but the flavor holds. Pre-cut the vegetables no more than a day ahead. Radishes lose their snap faster than bell pepper.
Is 12 grams of protein enough for a snack?
It depends on context. Research on protein distribution found that spreading protein evenly across meals produced 25% higher muscle protein synthesis over 24 hours compared to loading most protein at dinner. A 12-gram yogurt snack between meals contributes to that even spread without needing to turn every snack into a protein shake.
Read the full evidence review
