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Roasted Red Pepper & Grape Tomato Ranch Salad Dressing (or Dip!) with Asiago

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red pepper & tomato salad dressing


Do you still feel like a stuffed turkey, too? Gawd. I’m so thankful that Thanksgiving only comes once a year!!

I cut back on how many dishes I made this year, I cut back on how much was made of each dish, and I’ve been eating smaller portions than in the past years, and I STILL end up stuffed to the TURKEY WATTLE! Ugh. Being in a food coma is NOT fun!

So after all of that rich, buttery, fattening food, it was SALAD TIME big time!

I have quite a lot of sweet red cubanelle peppers and assorted tomatoes in the freezer from my garden this summer that I roasted, bagged, and froze. And since we were having a lean roast beef, cheese, assorted veggie and iceberg lettuce salad for supper, I thought to use some of those ruby-red, roasted jewels in my newest salad dressing adventure!



roasted red peppers & tomatoes 4 dressing


The peppers and tomatoes thawed beautifully and I could hardly wait to use them! They were amazingly sweet and still tasted very fresh, and I knew that they were going to work perfectly.

I almost hated to put them in the blender! But I have tons frozen, so moving on and not thinking about it. 😉


red pepper & tomato dressing 2


I wasn’t sure for awhile, of which way I wanted to go! Mince them and make a vinaigrette? Or go for a nice, creamy, thick dressing whirred up in the blender that would stick to the elements in my salad and not pool into a runny mess on the bottom of my salad bowl!


red pepper & tomato dressing 3


I promise to make you my vinaigrettes soon, but after careful consideration, I decided that I wanted a creamy dressing that would go well with the roast beef, (and creamy-style is my favorite over vinaigrettes any day. )  😉

I also didn’t want my gorgeous croutons to get soggy! (*I’ll be sharing that recipe with you next!) 😉


croutons main 1


This dressing turned out very thick, and just as I was about to thin it out a little, I stopped to give it a try first! And I am so glad that I did!

Is it super thick? Yes.


WAIT! Don’t add any liquid!

It has a very unexpected lightness to it that was HEAVENLY! So I didn’t add anything more and I was very pleasantly pleased with this one just the way it was!


croutons close up


It was so good, that I had to MAKE myself stop “taste-testing” it – – over and over and over!


red pepper & tomato salad dressing


Because of its thickness and lightness, this would also make for a fantastic sandwich spread or even a dip for fresh veggies!! It’s uses are endless really, and it sure would make for a nice, simple Holiday gift, too! Who wouldn’t enjoy a jar of homemade salad dressing (or several of my homemade ones!) 😉 Make a small gift basket, even!

Place the jar(s) into a pretty bowl for salads on top of two pretty linen napkins along with bags of some homemade croutons (coming soon!) or breadsticks, candied nuts, dried fruits and/or bacon bits, and a small wedge of parmesan cheese!

Fancy it up further with some cool salad spoons, fab napkin rings, maybe a fancy cheese grater, and your favorite salad eater will be overjoyed! 😀

Whatever you decide to use this wonderful salad dressing for, it is sure to please! I do hope that you give this recipe a try soon! Take care all!



Roasted Red Pepper & Tomato Ranch Salad Dressing/Dip with Asiago

Roasted Red Pepper & Tomato Ranch Salad Dressing/Dip with Asiago


  • 3/4 cup heavy mayonnaise such as Hellmann's
  • 1/2 cup "salad dressing" such as Miracle Whip
  • 1/4 cup heavy cream
  • 3 Tbl. white wine such as chardonnay
  • 1/2 Tbl. EVOO
  • 1/4 of a medium onion, coarse chopped
  • 1 tsp. garlic powder
  • ½ tsp. sugar
  • ½ tsp. dried parsley
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ¼ tsp. dried Italian seasoning
  • ¼ tsp. dried mustard
  • ¼ tsp. coarse ground black pepper
  • ⅛ tsp. white pepper
  • ⅛ tsp. kosher salt
  • 1 Tbl. very finely grated asiago cheese (lightly packed)
  • 1/4 cup roasted sweet red pepper rings such as cubanelles or bells, lightly packed
  • 1/4 cup halved and roasted grape tomatoes, lightly packed


  • Add all ingredients to a blender and blend until smooth.
  • Transfer to a jar or container, and refrigerate for at least 2 hours, overnight is ideal! (*This is to let the flavors mellow and marry.)
  • Enjoy over your favorite salad, or use as a spread on a sub, burger or sandwich. Or even use as a dip for fresh veggies, seafood, chicken fingers, onion rings or fries!
  • Possibilities of uses are endless!
  • Notes

    *To roast peppers and tomatoes: Preheat oven to 375º. Slice peppers into rings removing center membranes and seeds, and slice grape tomatoes in half. Place all onto parchment-lined baking sheet(s) and spray tops with a little butter-flavored no-stick spray or lightly drizzle with olive oil. Lightly sprinkle with kosher salt. Bake for 45 minutes to 1 hour. Cool on baking sheet.
    **Extras freeze extremely well for other uses such as sauces, stews and chillies, and casseroles!


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