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Roasted Red Pepper and Cilantro Dressing with Kefir

Charred roasted peppers processed with kefir, cilantro, spices and thick creamy Greek yogurt.
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Prep Time 1 minute
Cook Time 15 minutes
Course Salad
Cuisine Mexican
Servings 2 cups

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.
Keyword appetizers, cilantro, dip, dips, dressing, peppers, roasted, salad, sauce