Roasted Red Pepper Dressing (Low Fat)

Prep Time
Cook Time
Ready In

"This is a light dressing that is great for summer. If you do not have fresh basil, start with 1 tsp dried and adjust to your taste."

Original recipe yields 5 servings


  • Serving Size: 1 (38.1 g)
  • Calories 41.1
  • Total Fat - 3.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 2.6 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.3 g
  • Protein - 0.5 g
  • Calcium - 11.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0 mg

Step 1

Roast red pepper until well charred; let sit covered for 10-15 minutes.

Step 2

Remove the discard core and seeds.

Step 3

Remove skin and charred bitties.

Step 4

Puree red pepper and garlic in food processor or blender.

Step 5

Blend in vinegar, salt & pepper, basil, oil and water.

Tips & Variations

No special items needed.



Such a good dressing! We had it as a topping for hummus and it's delicious dipping bread into it. We didn't have salad today, but I'm planning to have it spooned over salad tomorrow. Over fish, would be amazing as well. LOVED this. Thank you, Patti, for sharing. Made it for Billboard tag.

review by:
(7 Feb 2021)


Yummy!!. I made it for a dinner party and I was going to put it on a salad but people started dipping chips and it turned into a dip. ♥

review by:
(7 Jul 2014)


I made this as directed and used it to marinate chicken breasts in. The dressing is very tasty and the chicken breasts turned out moist and juicy. Very nice dressing. I will be coming back to this recipe quite often. Made for the Billboard Recipe Tag Game.

review by:
(29 Jun 2012)


loved this, I used roasted peppers in the jar thanks!

review by:
(14 Jun 2012)