Smoked Tomato Harissa Greek Yoghurt BBQ Dip / WTBBQ

Name: Smoked Tomato Harissa Greek Yoghurt BBQ Dip
Prep time: 10 min
Cook time: 15 min
Ingredients: 350 g ripe vine tomatoes; 250 g full-fat Greek yoghurt; 1 1/2 tbsp rose harissa; 1 small garlic clove (grated); 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp fine sea salt; 1/4 tsp black pepper; 10 g fresh mint (finely chopped); 10 g fresh coriander (chopped); 1 tsp harissa (loosened with a few drops of oil); 1 tsp olive oil; a small pinch of toasted cumin seeds (optional); 1 large flatbread or 4 pittas (grilled); 1 courgette (sliced lengthways and grilled); 1 aubergine (sliced and grilled); 8 lamb koftas or chicken skewers (optional)

Jump to Recipe Print Recipe

A brighter, looser dip with smoke and spice

Why I lean on this when the BBQ needs freshness

Not every BBQ dip wants to be thick and cheesy. Sometimes the table needs a bowl that wakes everything up, especially when you’ve got lamb, chicken or grilled vegetables coming off the grate. That’s exactly where this one fits. Smoked tomatoes give it body, harissa adds warmth and spice, and Greek yoghurt keeps the whole thing cool enough to feel fresh rather than weighty.

Tomatoes behave differently once they hit the grill

I love what happens to tomatoes over charcoal. Their edges wrinkle, the juices thicken and the natural sweetness gets a bit more concentrated. That smoky softness gives this dip a completely different personality from a rich chipotle cream cheese BBQ dip or a cheddar-heavy roasted jalapeño sour cream dip. It’s less plush, more vivid, and far better when you want something you can spoon generously over meat without the plate feeling too heavy.

Harissa brings a layered sort of heat

What I like about harissa is that it doesn’t arrive as one flat chilli note. You get warmth, a little earthiness, sometimes caraway, sometimes garlic, sometimes a faint fruity note depending on the paste. Paired with yoghurt, it turns into a dip that feels full of movement on the palate. If I’m after something more salty and creamy, I’ll put out the fire-roasted red pepper feta BBQ dip instead. If I want a fruitier angle, I’ll steer toward the pineapple Scotch bonnet dip with charred sweetness.

The sort of dip I use beyond the bowl

This is a proper multi-tasker. I use it as a dip for bread and grilled courgettes, but I also spoon it under lamb koftas, tuck it into wraps and smear it onto grilled flatbreads. It earns its place in my round-up of spicy BBQ dips worth making this summer because it brings smoke, chilli and freshness in one go, which is not always easy to pull off.

Ingredients for 4 people

What you’ll need

350 g ripe vine tomatoes
250 g full-fat Greek yoghurt
1 1/2 tbsp rose harissa, about 25 g
1 small garlic clove, grated
1 tbsp extra virgin olive oil, 15 ml
1 tbsp lemon juice, 15 ml
1 tsp lemon zest
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp fine sea salt
1/4 tsp black pepper
10 g fresh mint, finely chopped
10 g fresh coriander, chopped

For finishing

1 tsp harissa, loosened with a few drops of oil
1 tsp olive oil
a small pinch of toasted cumin seeds, optional

For serving

1 large flatbread or 4 pittas, grilled
1 courgette, sliced lengthways and grilled
1 aubergine, sliced and grilled
8 lamb koftas or chicken skewers, optional

Ingredient notes

Greek yoghurt is doing quite a bit of work here, so I use full-fat and strain off any excess liquid if it seems loose. You want it thick enough to hold the smoked tomato mixture rather than turn into a pink puddle. The tomatoes need to be ripe, not sad and watery. Good vine tomatoes or plum tomatoes both work well because they have enough sweetness to stand up to the harissa.

Harissa is one of those ingredients that changes shape depending on the jar. Some are deep red and quite smoky, some are floral and brighter, some are properly hot. Rose harissa is a nice place to start because it usually has warmth and complexity without being aggressive. Taste before adding the full amount. You can always stir in more later if you want the finish a bit fiercer.

Equipment needed

You’ll need a BBQ with a decent hot zone for blistering the tomatoes and a cooler edge where flatbreads can toast without burning. A grill basket is handy for the tomatoes if they’re small or soft, though I often just put them straight on the grate and turn them carefully with tongs once the skins start to split.

A bowl, a fork or potato masher, a fine grater and a board for chopping herbs are the rest of the kit. I don’t bother with a blender for this one. I prefer the texture when the tomatoes are crushed by hand. It feels more rustic, and the little pieces of smoky tomato make the dip far more interesting than a perfectly smooth purée ever could.

Instructions

Step 1, heat the BBQ and prep the tomatoes

Set your BBQ to medium-high with a direct zone and a slightly cooler area. Toss the tomatoes lightly in a touch of oil if you like, though it’s not essential.

Step 2, blister the tomatoes

Place the tomatoes over direct heat and cook for 6 to 10 minutes, turning as needed, until the skins split and blacken in patches. They should feel softened and slightly slumped.

Step 3, cool and crush

Move the tomatoes to a bowl and let them cool just enough to handle. Crush them gently with a fork, keeping some chunkiness. If they’ve released a lot of liquid, tip off a spoonful or two so the dip doesn’t become thin.

Step 4, season the yoghurt

In a separate bowl, stir together the Greek yoghurt, harissa, garlic, olive oil, lemon juice, lemon zest, cumin, smoked paprika, salt and pepper.

Step 5, fold everything together

Spoon the crushed smoked tomatoes into the yoghurt mixture and fold gently. Add most of the mint and coriander, saving a little for the top. Taste and adjust with extra lemon, salt or harissa if needed.

Step 6, rest the dip briefly

Let the dip sit for 10 minutes while you grill the bread and vegetables. That short rest helps the smoke and spice settle into the yoghurt.

Step 7, grill the serving bits

Toast the flatbread or pittas on the BBQ until warm with light char marks. Grill the courgette and aubergine slices until tender and marked on both sides.

Step 8, finish and serve

Spoon the dip into a shallow bowl. Drizzle over the loosened harissa and olive oil, then scatter with the remaining herbs and toasted cumin seeds if using. Serve with grilled bread, vegetables and any koftas or skewers.

Cooking technique notes for smoked tomato harissa Greek yoghurt BBQ dip

The big thing here is not overworking the tomatoes once they come off the BBQ. If you blitz them into a smooth sauce, the dip loses some of its charm. I like a mixture of collapsed flesh, little smoky fragments and a few chunks that still remind you the tomatoes were grilled rather than simmered. That texture makes the dip feel fresher and more grounded, which is exactly what I want from a yoghurt-based BBQ side.

It also helps to build the seasoning in stages. Harissa, lemon and salt all shift a bit once the tomatoes are folded in, because the tomatoes bring sweetness and moisture. I mix the yoghurt base first, then fold in the tomatoes and taste again. That second taste is the one that matters most. A tiny squeeze more lemon or pinch more salt can be the difference between a dip that tastes pleasant and one that feels vivid.

What to serve with this recipe

This is especially good with lamb. Koftas, lamb chops and spiced lamb burgers all enjoy that cool yoghurt base and the smoky tomato tang. It also suits grilled chicken thighs, chicken skewers and charred vegetables like courgette, aubergine and peppers. I often spread it onto warm flatbread first, then pile grilled meat or veg on top, which turns a dip into the base of a very decent BBQ plate.

It’s also one of the best dips in this set for balancing richer bits elsewhere on the table. If you’ve got sausages, sticky wings or buttery corn around, this bowl brings some relief without feeling austere. The yoghurt keeps it clean and the harissa keeps it interesting. That balance makes it easier to come back to throughout the meal rather than having a few bites and forgetting about it.

FAQ

Can I make smoked tomato harissa dip ahead of time?

Yes. You can grill the tomatoes and mix the dip a few hours ahead. Keep it chilled, then bring it out 15 minutes before serving so the flavour isn’t muted by fridge-cold temperature.

Is Greek yoghurt better than natural yoghurt for harissa dip?

Yes, usually. Greek yoghurt is thicker, creamier and less likely to go watery once the smoked tomatoes are added.

How spicy is tomato harissa yoghurt dip?

It’s usually medium, though that depends on your harissa. Start with less and add more to suit your taste.

Can I use tinned tomatoes?

For this recipe, fresh tomatoes are much better. Tinned tomatoes won’t give you the same charred flavour or firmer texture.

What herbs go well in harissa yoghurt dip?

Mint and coriander are my favourites. Parsley also works if you want a softer herbal note.

Can I serve this with grilled fish?

Yes, especially with firm fish like monkfish or sea bass cooked on the BBQ. The lemony yoghurt works very well with fish.

Why is my yoghurt dip watery?

The tomatoes may have released too much juice, or the yoghurt wasn’t thick enough. Drain excess tomato liquid and use full-fat Greek yoghurt for the best texture.

Tips for making smoked tomato harissa Greek yoghurt BBQ dip

The easiest way to improve smoked tomato harissa Greek yoghurt BBQ dip is to pay attention to water. Tomatoes can be juicy, and yoghurt can vary more than people expect. If the crushed tomatoes seem very wet, spoon off a little liquid before folding them into the yoghurt. If your yoghurt looks loose in the tub, let it sit in a sieve lined with kitchen paper for 20 minutes. Those two small checks keep the dip lush rather than sloppy.

I also think this dip benefits from restraint. Don’t throw in every spice in the cupboard. Harissa already brings plenty of personality, and the grilled tomatoes are doing real work too. A little cumin, some lemon, enough salt, then stop. That cleaner flavour line lets the smoke show through and makes the dip taste like it belongs beside food from the BBQ rather than tasting like a fridge raid in a bowl.

Recipe variation suggestions

For a deeper, sweeter version, grill a red pepper alongside the tomatoes and fold the peeled flesh into the dip. It softens the harissa’s edges and gives the bowl a rounder flavour. You can also add finely chopped preserved lemon for a saltier, sharper finish, which is especially good if you’re serving the dip with lamb or grilled chicken.

If you fancy a nuttier twist, scatter over toasted pistachios or pine nuts just before serving. They add crunch and make the dip feel a bit more substantial. A spoonful of tahini stirred into the yoghurt base also works nicely, giving the dip a richer, slightly earthy note. That version is lovely with grilled aubergine and flatbread when you want the dip to do more of the heavy lifting.

How to Store smoked tomato harissa Greek yoghurt BBQ dip

Store the dip in the fridge in a sealed container for up to 2 days. Because this one is yoghurt-based and designed to feel fresh, I prefer it within the first day while the herbs are lively and the smoked tomato flavour still feels bright.

Alternatives for dietary needs

For a dairy-free version, use a thick plain plant-based yoghurt, ideally one without a strong coconut flavour unless you know you like that combination. Strain it first if needed so the texture stays spoonable. For a milder version, reduce the harissa and increase the smoked paprika very slightly.

This recipe is naturally gluten-free if you serve it with grilled vegetables, gluten-free flatbreads or gluten-free crackers. For extra protein, you can stir in a spoonful of labneh-style strained yoghurt or serve it with grilled chicken skewers and chickpea flatbreads. If you’re avoiding garlic, leave it out and add a little extra lemon zest to keep the flavour lifted.