This creamy roasted red pepper dressing is smooth, tangy and packed with flavor. It blends up in minutes with cottage cheese for a protein boost and is perfect for salads, bowls, wraps or even as a dip.
If you’re looking to level up your salads, this creamy roasted red pepper dressing is what you need. I love making homemade salad dressings, and this one has quickly become a new favorite. It has a sneaky ingredient that makes it extra creamy and adds a boost of protein. Trust me, you’re going to want to drizzle this on everything!
Why I Love This Roasted Red Pepper Dressing
- Protein boost: Cottage cheese makes this dressing extra creamy with a boost of protein.
- Quick and easy: Just toss a handful of simple ingredients in a blender and it’s ready in minutes.
- Super versatile: It’s perfect for salads, grain bowls, wraps or even as a dip. Try it on my chicken shawarma bowl, Greek chicken wrap or southwest chicken salad.
- Great for meal prep: I love making this over the weekend so it’s ready to go for easy meals all week.
Ingredients Needed
- roasted red peppers – the star of the show. I prefer to use jarred and drained for convenience, but you can totally roast your own if you want.
- cottage cheese – makes the dressing creamy while adding a boost of protein. Full-fat gives the best texture. You can swap this for plain Greek yogurt if preferred, but the dressing will be slightly tangier. If using Greek yogurt, I recommend full-fat for the creamiest texture. You may also want to add a little extra sweetener to balance the tang and a splash of water or olive oil to thin the dressing as needed.
- balsamic vinegar – adds a tangy, slightly sweet depth of flavor.
- olive oil – helps create a smooth, rich consistency.
- honey or maple syrup – just a touch to balance the acidity of the dressing.
Find the full ingredient list with measurements in the recipe card below.
How to Make Creamy Roasted Red Pepper Dressing
Step 1: Add the roasted red peppers, cottage cheese, balsamic vinegar, olive oil, honey, garlic, salt and pepper to a high-speed blender or food processor.
Step 2: Blend until smooth and creamy, stopping to scrape down the sides as needed. Adjust salt and pepper to taste. Blend again until smooth, then use right away or store for later.
Brittany’s Recipe Tips
- Blend until fully smooth: Cottage cheese can be slightly lumpy, so give it enough time to get silky.
- Drain peppers well: Too much liquid can make the dressing thin.
- Taste and tweak: Depending on your peppers, you may want a touch more salt or sweetness.
Ways to Use Roasted Red Pepper Dressing
This creamy roasted red pepper dressing is super versatile and works with so many meals. Here are a few of my favorite ways to use it:
How to Store
Store any leftover dressing in an airtight container or sealed jar in the refrigerator for up to 4–5 days. The dressing may thicken slightly as it sits, so just give it a good stir or shake before using. If needed, add a splash of water to loosen it back up to your desired consistency.
Frequently Asked Questions
You can try swapping the cottage cheese for a dairy-free yogurt, but the texture and flavor will change and the protein will be lower.
Yes! Just roast your own red peppers until soft and slightly charred, then remove the skins and seeds before blending.
Just add a little water, one tablespoon at a time, until it reaches your desired consistency.
More Dressing Recipes to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Add the roasted red peppers, cottage cheese, balsamic vinegar, olive oil, honey, garlic, salt and pepper to a high-speed blender or food processor.
1 cup roasted red peppers, ½ cup full-fat cottage cheese, 3 Tablespoons balsamic vinegar, 1 Tablespoon olive oil, 1 teaspoon honey or maple syrup, 1 clove garlic, ½ teaspoon sea salt, ¼ teaspoon black pepper
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Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
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Taste and adjust the seasoning as needed by adding salt and pepper to taste, then blend again until smooth. Serve immediately or store in the fridge for later.
Serving: 3 Tablespoons | Calories: 40kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 20mg | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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