Roasted Red Pepper and Cilantro Dressing
The perfect sauce that goes with any meal! Tangy, creamy, and fresh describes this gorgeous dressing or sauce for salads, wraps, sandwiches, wings, and more. The options for uses are endless with my quick ingredient sauce, a few spices, and 1 food processor. Let’s dig into the details for my roasted red pepper and cilantro dressing with kefir.
A blend of quinoa, rice, herbs, chickpeas, sun-dried tomatoes, cranraisins, roasted red pepper and cilantro dressing with kefir.
Why You'll Love This Roasted Red Pepper and Cilantro Dressing
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Gut-Friendly: Uses kefir and Greek yogurt for a probiotic boost.
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Endlessly Versatile: Great for taco Tuesdays, grain bowls, or as a pizza topping.
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One-Tool Recipe: Everything comes together in one food processor for minimal cleanup.
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Low-Fat Options: Easy to customize for a lighter version without sacrificing flavor.
Key Ingredients You'll Need
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4 fresh long peppers (like Anaheim or sweet peppers)
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1/3 cup plain kefir recipes
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1/2 cup plain Greek yogurt recipes
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2 tsp ground cumin recipes
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1 tsp garlic powder recipes
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1 tsp ancho chile powder recipes
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1 tbsp lime juice recipes
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1 tsp [apple cider vinegar recipes
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1/3 cup water or olive oil recipes
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Heaping handful of fresh cilantro recipes
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Pinch of sea salt
How to Make Roasted Red Pepper and Cilantro Dressing
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Roast the Peppers: Place whole peppers on a Caraway Baking Sheet (Code: STACIE) lined with parchment. Broil on high for 10–15 minutes until charred. Let them rest for 2 minutes.
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Combine: Pull the stems off the roasted peppers (no need to peel!). Add them to the food processor along with the kefir, yogurt, spices, lime juice, vinegar, oil, and cilantro.
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Process: Pulse until the mixture is smooth and creamy.
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Adjust: If the dressing is too thick, add a tablespoon of water at a time until you reach your desired consistency. Season with extra sea salt if needed.
Creamy and sensational! Loaded with fresh herbs, gut friendly kefir, and spices to pack in a punch of flavor. Great for taco Tuesdays 😉
Stacie’s Tricks & Tips
- Use rotisserie chicken to make poppy seed chicken faster and more flavorful without extra prep time.
- Don’t overbake the casserole—poppy seed chicken should stay creamy, not dry. Bake just until bubbly and golden on top.
- Crush crackers evenly so the topping cooks consistently and gives the perfect buttery crunch.
- Add shredded cheese if you want a richer, more indulgent version of poppy seed chicken.
- Let the casserole rest for 5–10 minutes before serving so it sets properly and scoops cleanly.
Storage & Meal Prep
- Store poppy seed chicken in the fridge for up to 4 days in an airtight container.
- Freeze for up to 2 months for longer storage.
- Reheat in the oven at 350°F to maintain the creamy texture and crispy topping.
- If reheating leftovers, cover loosely with foil to prevent drying out.
- You can repurpose leftovers into wraps or bowls—try it in a healthy chicken wrap for an easy next-day meal.
Want to see how this comes together step by step? Watch it here >>
FOR MORE KEFIR INSPIRED RECIPES OR DRESSINGS, TRY:
Roasted Red Pepper and Cilantro Dressing with Kefir
Equipment
- Food processor
- Baking pan
- Parchment paper
Ingredients
- 4 whole peppers I used anaheim and sweet peppers
- 1/3 cup plain kefir
- 1/2 cup plain Greek yogurt
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder or 1 garlic clove
- 1 teaspoon ancho chile powder
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1/3 cup water or 1 extra tablespoon olive oil
- Handful fresh cilantro
- Pinch sea salt
Instructions
- Broil peppers whole on Hi for 10-15 minutes. Rest for 2 minutes.
- Pull the stems off and add peppers and remaining ingredients to the food processor.
- Pulse until combined. Season as needed.
- Store in airtight container for up to 5 days.
Frequently Asked Questions
How do I use Roasted Red Pepper and Cilantro Dressing?
Roasted Red Pepper and Cilantro Dressing is incredibly versatile and can be used as a traditional salad dressing, a dipping sauce for roasted vegetables, or a zesty spread for sandwiches and wraps. Its creamy consistency also makes it an excellent topping for taco bowls or a flavorful marinade for grilled chicken and seafood.
Is Roasted Red Pepper and Cilantro Dressing healthy?
Yes, Roasted Red Pepper and Cilantro Dressing is a healthy choice because it uses nutrient-dense roasted peppers and probiotic-rich kefir and Greek yogurt as a base instead of heavy mayonnaise. This dressing is packed with Vitamin C and healthy fats, and it can be made even lighter by using non-fat yogurt and substituting water for oil.
Do I need to peel the peppers for Roasted Red Pepper and Cilantro Dressing?
No, you do not need to peel the peppers for Roasted Red Pepper and Cilantro Dressing when using a high-powered food processor or blender. The charred skins are softened during the roasting process and blend seamlessly into the sauce, adding a complex smoky flavor that enhances the overall profile of the dressing.
Can I make Roasted Red Pepper and Cilantro Dressing vegan?
To make Roasted Red Pepper and Cilantro Dressing vegan, you can substitute the kefir and Greek yogurt with plant-based alternatives such as cashew cream, coconut yogurt, or a dairy-free almond-based yogurt. The roasted peppers and spices will still provide a robust flavor, though the nutritional probiotic benefits of traditional kefir will vary based on the substitute used.
How long does Roasted Red Pepper and Cilantro Dressing last in the fridge?
Homemade Roasted Red Pepper and Cilantro Dressing will stay fresh for up to 5 days when stored in an airtight container or glass jar in the refrigerator. Because it contains fresh cilantro and dairy-based kefir, it is best enjoyed within this timeframe to ensure the herbs remain vibrant and the dressing maintains its optimal creamy texture.
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