Blistered Shishito Peppers With Lemon Garlic Dip (GF Vegan)

August 25, 2022
Every Sunday I travel out of my way to go to a farmers market that sells locally grown mushrooms. Last week the woman who I buy them from was also selling beautiful boxes of shishito peppers. I instantly began to reminisce about a vegan restaurant that used to serve them but has since shut down. I remember the first time I saw them on the menu thinking, how can a plain plate of peppers be served as an appetizer? But after trying them, I totally understood the hype.

As soon as I saw these peppers, I knew I was going to replicate this appetizer at home. I made a creamy garlic and lemon yogurt dip that pairs perfectly. This is a simple and easy snack to enjoy during the transition from summer to fall. The fun thing about eating shishito peppers is that every one or two out of ten is super spicy compared to the others, so it’s almost like a game. The dip helps to flavor the more bland peppers, and cools the spicier ones. I roasted my peppers in the oven but you can also sauté them in cast iron on the stovetop if you prefer.
green shishito peppers on a white plate against a dark background

Blistered Shishito Peppers With Lemon Garlic Dip (GF Vegan)

Recipe Type: Appetizers
utensils YIELDS 2 servings
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  • 1 pint shishito peppers
  • 1 tbsp olive oil
  • salt & pepper to taste
  • For the dip:
  • 1/2 cup plain cashew yogurt
  • 1 clove garlic, minced
  • 1/2 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • salt & pepper to taste
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1. Preheat oven to 450°F.

2. Add shishito peppers to a large mixing bowl and toss in oil, salt, and pepper.

3. Roast for 5–10 minutes, until blistered.

4. While peppers are roasting, prepare the dip. Add all ingredients to a small mixing bowl and whisk well.

5. Remove from oven and serve with dip.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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