Roasted Red Pepper and Chive Dressing
Elevate your salads and dishes with the vibrant and creamy Roasted Red Pepper and Chive Dressing! This homemade dressing combines the smoky sweetness of roasted red bell peppers with the fresh, herbaceous kick of chives, all perfectly balanced by tangy Greek yogurt and a touch of honey. Blended to silky perfection with extra virgin olive oil, white wine vinegar, and a hint of garlic, this versatile dressing is both light and flavorful. Ideal for tossing with greens, drizzling over roasted vegetables, or serving as a dip, it’s a quick and easy way to add a gourmet touch to any meal. Ready in just 30 minutes, this recipe is a must-try for anyone looking to create a standout dressing from scratch!
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 3 tablespoons fresh chives
- 1 cup Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Place the red bell peppers on the prepared baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes to loosen the skins.
Peel off the charred skins, discard the stems and seeds, and set the roasted peppers aside to cool slightly.
In a blender or food processor, combine the roasted red peppers, fresh chives, Greek yogurt, olive oil, white wine vinegar, garlic clove, honey, salt, and black pepper.
Blend until smooth and creamy, scraping down the sides as necessary to ensure everything is well combined.
Taste the dressing and adjust seasoning, adding more salt, pepper, or honey as desired.
Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld together.
Serve chilled with salads, roasted vegetables, or as a dip for crusty bread or crudités.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 20.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
