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–+ servings
Roasted red pepper vinaigrette in a glass bottle.

Easy Roasted Red Pepper Dressing Recipe

This roasted red pepper dressing is packed with flavor from roasted peppers. It's the perfect low-calorie way to dress up your salads without sacrificing taste (or that creamy texture you love).
Author: Sheeba
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, condiment, dip, dressing, sauce
Cuisine American
Servings 8
Calories 49.9 kcal

Equipment

Ingredients
  

  • 2 large red bell peppers
  • 2 cloves garlic, finely chopped
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Roast red peppers

  • Preheat the oven to 392°F/200°C.
  • Line a baking sheet pan with parchment paper. Place 2 large red bell peppers and roast in the oven for 30 minutes.

Peel the charred peppers

  • Remove roasted red peppers from the oven.
  • Cover them with a large glass bowl. This will help you peel the skin of the peppers easily.
  • After 10 minutes, peel the peppers. Remove the seeds, reserving the juices.
  • Roughly chop the peppers.

Blend

  • Place the chopped red peppers (along with the juices) in a food processor or high speed blender.
  • Add: 2 cloves garlic, finely chopped, 1 tablespoon lemon juice, 2 teaspoon lemon zest, 1 tablespoon apple cider vinegar, 2 tablespoons extra virgin olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon sea salt and ¼ teaspoon black pepper.
  • Blend until you get a smooth and creamy sauce.

Video

Notes

Additions
  1. This dressing has a thick and saucy consistency which is best suited for green leafy salads (or as a dip). If you want a thinner dressing, dilute it with olive oil.
  2. Chop up 2 or 3 sundried tomatoes and add when you blend the dressing.
  3. Add 2 tablespoons of cashews (with a large pinch of extra salt and black pepper) to make this a cashew roasted red pepper dip.
  4. A spoon of orange zest will add a burst of freshness to this creamy dressing.
  5. If you have fresh basil leaves or parsley, finely chop and add them to the dressing after blending.
 
Substitutions
  1. You can use store bought roasted red peppers. This recipe will require a 16-ounce (about 450 grams) jar.
  2. Make it a vegan roasted red pepper dip by replacing honey with sugar or maple syrup.
  3. You can substitute apple cider vinegar with balsamic vinegar or red wine vinegar.
 
Storage and make ahead tips
  1. This creamy dressing stays fresh in the fridge for a week.
  2. It can be frozen for a month.
  3. To thaw it, just immerse the jar of dressing in a bowl of hot water for 30 minutes.
Nutrition Facts
Easy Roasted Red Pepper Dressing Recipe
Amount per Serving
Calories
49.9
% Daily Value*
Fat
 
3.7
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
2.6
g
Sodium
 
154.4
mg
7
%
Potassium
 
99.7
mg
3
%
Carbohydrates
 
4.5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3.2
g
4
%
Protein
 
0.5
g
1
%
Vitamin A
 
1372.2
IU
27
%
Vitamin C
 
53.5
mg
65
%
Calcium
 
5.8
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.