GFF recipe developer and tester Harriet Trezevant ups the ante with her go-to “healthyish” gluten free vegetarian appetizer. The creamy, herby dip is the perfect foil for the “pepper roulette” that comes with eating shishito or padron peppers: you never know if there’s a super spicy one in the bunch.
Charred Peppers with Herby Ranch Dip Gluten-Free Recipe
The dip is also a tasty accompaniment for fries or crudités, or as a salad dressing. Dip can be stored in a glass jar in the fridge for 2 weeks.
For the Herby Ranch Dip:
- 1 very small clove garlic sliced
- 1 small shallot sliced
- 2 teaspoons coarsely chopped fresh parsley
- 2 teaspoons coarsely chopped fresh dill or to taste
- 1 teaspoon coarsely chopped fresh cilantro (optional)
- 3/4 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 teaspoon red wine vinegar
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
For the Peppers:
- 1 pint shishito or padron peppers washed and dried
- Kosher salt
- 1 pint mixed mini sweet peppers washed and dried
- 1/2 cup Herby Ranch Dip
Make the dip: Place the garlic, shallot, and herbs in a food processor and pulse until combined but still a little chunky. Add the remaining ingredients and pulse until creamy.
Make the peppers: Heat a large cast-iron pan over medium-high heat. Working in batches if necessary to avoid overcrowding, place the shishito peppers into the hot pan in a single layer and allow them to slightly blacken and soften on each side, about 10 minutes total, depending on the size of the peppers and the heat of the pan. Sprinkle with salt and place in a medium bowl. Repeat with the mini sweet peppers, then add them to the shishitos; mix to combine.
Serve on a platter with the Herby Ranch Dip and a little dish for discarded stems.
Photography Christine Han