Low Fat Roasted Red Pepper Dressing Recipes

ROASTED RED PEPPER DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

LOW FAT ROASTED RED PEPPER DRESSING

Steps:

• Roast the pepper and let sit covered for 10 - 15 minutes.
• Remove and discard the core and seeds.
• Remove skin and charred bitties.
• Puree pepper and garlic in food processor.
• Blend in vinegar, salt and pepper, basil and oil.
• Whisk in water.

ROASTED RED PEPPER DRESSING

Steps:

• Blend all ingredients in blender or food processor till smooth.

BEST LOW FAT ROASTED RED PEPPER DIP

Steps:

• Set oven to broil.
• Cut peppers lengthwise and remove seeds and vein.
• Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
• Broil until skins turn black.
• Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
• Remove skins from peppers and garlic and discard. Both should come off very easily.
• Put peeled peppers and garlic into food processor and puree.
• Add remaining ingredients and process until smooth.
• Chill for at least an hour before serving.