Tangy, sweet, and delicious! This roasted red pepper dressing is phenomenally versatile and addicting. Once you try it, you’ll want more! Read on friends to find out why I love this recipe SOo much!
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Why I love this recipe! ...so much.
What if you had a super delicious dressing that was great for several applications, that made your week of meal prep just that much easier? This is it! This roasted red bell pepper dressing is that super delicious dressing you've been looking for, and I’m here to tell you about it! It’s great for plated vegetables, warm winter salads and cold summer salads, as a dip for spring rolls, and one of my fave's, a dip for bread. Yum! Once you get a taste of this dressing it will be on your top five dressings to have in your kitchen.
Ingredients for Roasted Red Pepper Dressing
- Red Bell Peppers: Since mother nature doesn't grow uniformly, be sure to pick three medium large red bell peppers. For your convenience I always try to include a weight measurement so you dressing will be consistent every time (566g/20oz)
- Salt: Using kosher salt or a salt like Redmond Real Salt will avoid any metalic or iodized flavor in recipe.
- Pepper: Included in while roasting your pepper will toast the pepper for a more full bodied flavor.
- Garlic: feel free to use dried ground garlic, or 2 cloves of fresh minced garlic.
- Olive Oil: A good olive oil is always highly recommended. Examples: Cucina and Amore Frutato or any other of the finer olive oils at your grocer. Be sure your olive oil is also fresh, not expired or rancid.
- Red Wine Vinegar: This recipe hinges quite a bit on the vinegar flavor delivery. The better the quality, the better the flavor delivery. Try not to use a brand that is watered down.
- Maple Syrup: Make it pure maple and life is good! Maple syrup also makes this recipe vegan. This is your primary sweetener that balances the whole story. You may also substitute a ¼ c honey for the maple.
Variations on Roasted Red Pepper Dressing
Oregano: I most often add in fresh oregano to this roasted red pepper dressing when I am serving on salads.
Chili Flakes: I add a ¼ teaspoon of red chili flakes while roasting the peppers when I want to use this recipe as a bread dip or am looking to spice it up a bit.
To Make a Thicker Dip: This dressing recipe is pourable. If you would like a thicker version to use as a dip, simply cut the olive oil, red wine vinegar, and maple syrup back to ⅓ cup each. Both are delightful!
How to make Roasted Red Pepper Dressing
It's as easy as grabbing your ingredients:

Toss stemmed, seeded, sliced red bell peppers in 2 tbs olive oil, salt + pepper, and garlic powder until well coated, roast on 400°F/200°C for 20-25 minutes.

Once roasted and cooled, add roasted red bell peppers to your food processor with the olive oil, red wine vinegar, and maple syrup . Blend until smooth and creamy.
How long will roasted red pepper dressing keep?
Two wonderful weeks! Store in an airtight container, such as a glass jar in the refrigerator until use. Do to the high water volume from the roasted red peppers, the dressing may separate, simply give it a good shake. Voila!

Equipment
A food processor such as Cuisinart
Or blender such as a Ninja
Confession!
I've even used this dressing and dip as a pasta sauce. Blend it hot out of the oven and top with some micro bladed cheese, and oh boy!

Roasted Red Pepper Dressing
Ingredients
The Dressing
- 3 medium red bell peppers (566g/20oz)
- 1 teaspoon salt (6g)
- ¾ teaspoon pepper (1.2g)
- ½ teaspoon garlic powder or 2 cloves fresh
- ½ c olive oil (105ml) + 2 tbs for roasting
- ½ c red wine vinegar (115ml)
- ½ c maple syrup (150ml) or ¼ c honey
Optional Add In's
- ¼ c fresh oregano added to food processor, or 2 teaspoon dried
- ¼ teaspoon chili flakes added to roasting
Instructions
- Toss stemmed, seeded, sliced red bell peppersin 2 tbs olive oil, salt + pepper, and garlic powder until well coated. Spreadonto a baking sheet and bake for 20-25 minutes on 400°F/200°C. Let cool 5 minutes.
- While your peppers are roasting, add the oliveoil, red wine vinegar, and maple syrup to a food processor.
- Once roasted and cooled, add roasted red bell peppers to your food processor. Blend until smooth and creamy.
- Transfer to a sealed container and refrigerate until use. Will last 10 days in the refrigerator.
Notes:
- This dressing recipe is pourable. If you would like a thicker version to use as a dip, simply cut the olive oil, red wine vinegar, and maple syrup back to ⅓ cup each. Both are delightful.
Notes

Nutrition

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