Photo of Pepper and Mushroom Kabobs with a Yogurt-Dill Dip by WW

Pepper and Mushroom Kabobs with a Yogurt-Dill Dip

Points® value
Total Time
20 min
10 min
10 min
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), small

Table salt


Fresh dill

1 tsp(s), minced

Fat free sour cream

¼ cup(s)

Plain fat free yogurt

½ cup(s)

Red bell pepper

3 medium, or a combination of red, yellow and green peppers

Cremini mushrooms

16 small, or white mushrooms, cleaned and trimmed

Olive oil cooking spray

2 spray(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)


  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.