Pepper and Mushroom Kabobs with a Yogurt-Dill Dip

Published June 13, 2016

SmartPoints: 0  |  Prep Time: 10 min  |  Cook Time: 10 min  |  Serves: 8  |  Difficulty: Easy


Are you bored with plain grilled vegetables? Our garlic-dill infused yogurt and sour cream dip will have them begging for seconds - and thirds.


  • 1 clove(s) garlic clove(s)
  • 1⁄8 tsp table salt
  • 1 tsp dill, minced
  • 1⁄4 cup(s) fat free sour cream
  • 1⁄2 cup(s) plain fat free yogurt
  • 3 medium sweet red pepper(s), or a combination of red, yellow and green peppers
  • 16 small cremini mushroom(s), or white mushrooms, cleaned and trimmed
  • 2 spray(s) olive oil cooking spray
  • 1⁄4 tsp table salt
  • 1⁄4 tsp black pepper


  1. To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
  2. Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.
  3. Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.


For a flavour boost, stir 1 teaspoon of freshly minced chives into the dip.