Roasted Red Pepper Parmesan Dressing

by lydia on August 13, 2010

Years ago we were at a family gathering, and as I can recall my oldest son really raved about this one dressing in particular that had been served. So being the good mom that I am, eh hem, I went ahead and bought it for him. It’s been awhile and I can’t remember the exact dressing, but it was some kind of roasted red pepper dressing. Of course now I don’t buy bottled dressings, it just isn’t in the budget, and I know I can make it ‘real’ and healthy. Besides in a minute I will show you why I never want to eat store bought dressings again.

I thought I would go ahead and pick up a store bought roasted red pepper dressing to evaluate it in a video.

Here are the ingredients as listed on the label;

water, vinegar, sugar, tomato puree, soybean oil, red bell peppers, salt, parmesan cheese (of the skim milk variety), garlic, red bell peppers, spice, onions, sundried tomatoes, xanthan gum, citric acid, natural flavor, potassium sorbate, calcium disodium EDTA.

An article titled the ‘Ploy of Soy‘ from the Weston A. Price website is a good place to start if you are concerned with further learning of the detriments of soy in food. Another article in which I believe would be a worthy read, discusses the truth in labeling practices and will help you to see that you may be getting hidden things, such as MSG in your foods when you don’t even realize it.

Here is a recipe for the dressing that was birthed out of this experiment:

Roasted Red Pepper Parmesan Dressing
Author: 
Recipe type: Condiment
 
Ingredients
  • 1 roasted red pepper, homemade or store-bought
  • 3 Tbsp. fresh basil
  • 1 clove garlic (or more if you like garlic )
  • 1 Tbsp. tomato paste
  • 3 Tbsp. Parmesan
  • 1½ Tbsp. apple cider vinegar
  • 5 Tbsp. olive oil
  • Salt and pepper to taste
  • ¼ to ½ cup of homemade chicken stock (or water)
Instructions
  1. Puree all the ingredients in the bowl of a food processor.
  2. Start out with the lesser amount of chicken stock, or water and add more to get it to the consistency you prefer.
  3. If you want to use this as a dip or a spread for sourdough toast, use the lesser amount.
  4. I also think this dressing would make a great marinade. It kind of reminds me of the flavor of pesto with a twist. It's yummy, and far better than the watery, sugary store-bought stuff.
  5. Try it over white beans for a nice side dish to serve with dinner sometime.

For more in the series I am doing on dressings, check out these posts;

A week of salad dressings

Ginger Vinaigrette

Domestic Goddess Dressing

Carmelized Honey-Balsamic Dressing

This post has been contributed to ‘Monday Mania‘ over at The Healthy Home Economist, as well as ‘Two for Tuesdays Blog Hop‘. For more wisdom from Real Food bloggers be sure to check it out!

 

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{ 14 comments }

Katie Riddle August 16, 2010 at 10:38 am

This looks amazing, I’m going to try it! (Visiting from Monday Madness)

Lydia August 16, 2010 at 8:38 pm

Hi Katie! Glad you stopped by!!

girlichef August 17, 2010 at 9:48 am

Well, yours sounds a bazillion times better, for sure! I’m pretty sure I’d love the flavor of this…drizzled over a salad w/ some warm chicken on it…mmmmm….okay, I want lunch! LOL…thank you for sharing this with Two for Tuesdays this week, Lydia :)

Meg August 17, 2010 at 3:24 pm

Love it! I pulled my Mom in the room to listen to the video. She had a look on her face like, “everything in moderation is fine” but then pulled out some dressings from the fridge and went through the ingredients! We’re changing our diet over here, little by little.. thanks to you, Lydia for all your wisdom and willingness to share!
love ya Lyds!
Meg

alex@amoderatelife August 17, 2010 at 3:35 pm

Hi Lydia, I love the sound of your voice and your video was great! I hoped over to Youtube and subscribed to your joytobeme channel! What type of camera are you using? I want to start making video’s but am a bit scared! Very cool! I have some roasted piquin peppers so am gonna make this dressing-I think it would also work well tossed on pasta! Thanks so much for sharing on the two for tuesday recipe blog hop and I am so looking forward to working with you next month on our super extra special giveaway! :) SHHH!!!! Alex@amoderatelife

Lydia August 20, 2010 at 7:38 pm

Thanks Alex!! I just have an el cheapo (but very good) digital camera that has a video option. I want to make a million videos, ha ha – if you worry about it being perfect you’ll never just go for it. I am learning as I go. To me the important part is getting information out there 😉
This dressing would be perfect on pasta!! Can’t wait ’til our extra special giveaway either 😉 !!!!!!!!!!!!!

Butterpoweredbike August 17, 2010 at 4:55 pm

I saw a bottle of dressing at my mom’s place the other day, and the very first ingredient was HFCS, and it didn’t get better from there. So scary. Thanks for sharing with Two for Tuesday.

Lydia August 20, 2010 at 7:38 pm

Ew HFCS, blech blech and blech!!!

Christy August 20, 2010 at 6:56 pm

Very Alton Brown of you! It is scary what is put in our food like products! I would love your version – thanks so much for linking this to Two for Tuesdays!

Sarah, The Healthy Home Economist August 21, 2010 at 12:48 pm

Healthy dressing is so very important! Never thought of chicken stock in a dressing! Thank for sharing these ideas at Monday Mania this week!

Lydia August 22, 2010 at 4:49 pm

It sure is importante!! Thanks for hosting Sarah!!!

Jenny December 17, 2010 at 2:51 pm

Thank you for making the sincere attempt to divulge this. I feel pretty strong about it and would like to read more. If it’s allright, as you gain more in depth knowledge, would you mind adding more posts similar to this one with more information? It would be very helpful and useful for me and my co-workers.

Mimi July 27, 2014 at 8:44 am

I’m so excited to make this! How long can you keep it in the fridge?

lydia July 27, 2014 at 9:21 am

I probably would try to use it up within a week Mimi – salad dressing do not stick around long in my house for me to see them go bad though 😉

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