Preheat your oven to 400°F. While it heats, prepare all vegetables: seed and cut the red and green bell peppers into 1-inch chunks, peel and quarter the onion, halve the jalapeños lengthwise (leave seeds in for more heat, remove them for milder flavor), and slice the top off the garlic bulb to expose the cloves. Arrange all prepared vegetables and the garlic bulb on a large sheet pan.

Drizzle the prepared vegetables generously with the olive oil and 2 tablespoons of canola oil, tossing to coat everything evenly. The oils will help the vegetables caramelize and develop deep, rich flavors. Roast at 400°F for 25-30 minutes, stirring halfway through, until the peppers and onions are charred at the edges and the garlic is soft and golden. I like to roast until there's some browning on the vegetables—this is where the flavor really comes from.

Transfer all roasted vegetables and garlic to a blender. Add the roasted tomatoes, paprika, cumin, and a pinch of salt. Blend on high speed until completely smooth and creamy, about 1-2 minutes. Stop and scrape down the sides if needed to ensure everything is fully incorporated. This vegetable purée will be your flavor base for the dip.

Transfer the blended vegetable mixture to a large bowl and gently fold in the Greek yogurt until well combined and no streaks of yogurt remain. Start with a small pinch of salt and taste, then add more as needed—the roasted vegetables already provide good flavor, so be judicious. I always use Fage Total 5% because it's thick and creamy, which gives the dip a luxurious texture that thinner yogurts can't match. Mix until smooth, then transfer to a serving bowl or storage container.