Roasted Red Pepper Dressing

In the recent salad craze, I have been trying to come up with some nice summer dressings.  I find salads to be a bore much of the time so I have been making every attempt to  liven them up.  Sometimes I go into the salad dressing section at high end grocery story just to get some ideas.  This last one was fantastic, it was rich and creamy with a nice subtle flavor that did not over power the raw veggie salad.

Roasted Red Pepper Dressing

3 cloves of garlic
1 red pepper
1 tablespoon of vegan sour cream
1/2 tablespoon of apple cider vinegar
1/2 tablespoon of oil
1 teaspoon of salt
1/2 teaspoon of cayenne pepper

Pre-heat the oven to broil.

On a baking sheet, add the red pepper and allow to broil for about 8 minutes.  After 8 minutes, the top should be blackening.  If so, rotate and broil again, repeating this process until all sides are beginning to blacken.  Depending on the oven, this may take longer than 8 minutes so keep and eye on it.

Once the pepper is blackened, remove it from the oven and place it in a plastic bag for about 15 minutes.  This will allow it to steam and the skin of the pepper will be loosened.  Once the pepper has steamed, gently peel and discard the skin.

Cut the pepper in quarters and remove the seeds and ribs.  Add the pepper pieces to the blender with the garlic cloves and oil.  Blend on high until relatively smooth.  Add the remaining ingredients and blend until smooth.  This may take several minutes.  Chill for 30 minutes prior to serving.

It seems that after months of searching the thrift stores, I finally found a good container to use for salad dressing picture.  Well, actually, if I am honest, Ashley found it and gave it to me.  It was a nice gift.