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

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

Ingredients

  • 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

Instructions

  • 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!