Creamy Pepper Dressing Recipes

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

Steps:

• Mix mayonnaise and sour cream together till smooth.
• Stir in remaining ingredients.

Steps:

• Whisk all ingredients until well combined and chill thoroughly before serving.

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

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.

Steps:

• Roast and peel bell pepper and Anaheim or poblano chili. Finely chop roasted pepper and chili. Wearing rubber gloves, seed and mince jalapeño chili. Mince garlic.
• In a bowl whisk together all ingredients with salt and pepper to taste. Makes about 1 1/4 cups.

Steps:

• Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.

Steps:

• Mix all ingredients in medium bowl until well blended; cover.
• Refrigerate until ready to serve. Stir dressing before serving.
• Wedge Salad with Creamy Pepper Dressing and Bacon: Serve Dressing over wedges of iceberg lettuce. Sprinkle with crumbled cooked bacon.
• Romaine Salad with Creamy Pepper Parmesan Dressing: Prepare dressing as directed, adding 1 tablespoon grated Parmesan cheese. Serve Dressing over salad of crisp Romaine lettuce, thinly sliced red onion and croutons.

Steps:

• In a small jar, combine olive oil, pepperoncini and brine, dill, and lemon zest. Season with salt and pepper, seal, and shake vigorously until combined.