Roasted Red Pepper Dressing
This creamy roasted red pepper dressing is smooth, tangy, and packed with flavor. Made with cottage cheese for a boost of protein, it blends up in minutes and is perfect for salads, grain bowls, wraps, or as a dip.
Servings: 1 1/2 cups
Equipment
Ingredients
- 1 cup roasted red peppers drained (about 8–10 oz)
- 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 or to taste
- ¼ teaspoon black pepper
Instructions
- 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
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- 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.
Notes
- Recipe inspired by Kathleen Ashmore's Mediterranean Chopped Salad with Roasted Red Pepper Dressing
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir or shake before using and add a splash of water if needed to loosen
Nutrition
Serving: 3 Tablespoons | Calories: 40kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 20mg | Sugar: 3g