Do you still feel like a stuffed turkey after the holidays? I’m right there with you. I scaled back this year—fewer dishes, smaller portions—but I still ended Thanksgiving completely stuffed. After that indulgence, I craved something bright and fresh: a salad topped with a flavorful dressing.

I had a stash of roasted sweet red cubanelle peppers and roasted grape tomatoes from my summer garden, frozen and waiting to be used. They thawed perfectly, tasting sweet and vibrant, and I knew they’d make a wonderful dressing.

I debated whether to make a vinaigrette or a creamy, blender-style dressing that would cling to salad ingredients instead of pooling at the bottom. After weighing my options, I chose a creamy dressing—it’s my go-to and pairs nicely with roast beef, cheeses, and crunchy croutons.

The peppers and tomatoes were almost too lovely to blend, but I have plenty, so into the blender they went. The result was a thick, creamy dressing. I almost thinned it, but a quick taste changed my mind: despite the thickness, the dressing had an unexpected lightness and delicate balance of flavors. It was perfect as-is.

I had to stop myself from “taste-testing” it repeatedly because it was that good. Its texture is hearty enough to make a great sandwich spread or a dip for fresh vegetables, while still being light on the palate. It would also be an attractive homemade gift for the holidays—jar it up and pair with homemade croutons, breadsticks, candied nuts, or a small wedge of Parmesan to create a delightful gift basket.

Uses for this dressing are versatile: drizzle it over a composed salad, use it as a spread on subs or burgers, or serve it as a dip for seafood, chicken fingers, or fries. It keeps well in the refrigerator and the roasted extras freeze nicely for future sauces, stews, or casseroles.

Below is the recipe card for Roasted Red Pepper & Tomato Ranch Salad Dressing/Dip with Asiago. It’s straightforward and quick: blend, chill to let the flavors meld, and enjoy.

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 Tbsp. white wine (such as Chardonnay)
• 1/2 Tbsp. extra virgin olive oil
• 1/4 of a medium onion, coarsely chopped
• 1 tsp. garlic powder
• 1/2 tsp. sugar
• 1/2 tsp. dried parsley
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried Italian seasoning
• 1/4 tsp. dried mustard
• 1/4 tsp. coarse ground black pepper
• 1/8 tsp. white pepper
• 1/8 tsp. kosher salt
• 1 Tbsp. very finely grated Asiago cheese (lightly packed)
• 1/4 cup roasted sweet red pepper rings (such as cubanelle or bell), lightly packed
• 1/4 cup halved and roasted grape tomatoes, lightly packed

Instructions

1. Add all ingredients to a blender and blend until smooth.
2. Transfer to a jar or container and refrigerate for at least 2 hours; overnight is ideal to let flavors mellow and marry.
3. Use over your favorite salad, as a spread on subs or sandwiches, or as a dip for fresh veggies, seafood, chicken fingers, onion rings, or fries.
4. Enjoy—the possibilities are endless.

Notes

To roast peppers and tomatoes: Preheat oven to 375°F. Slice peppers into rings and remove membranes and seeds; halve grape tomatoes. Place on parchment-lined baking sheets, lightly spray with butter-flavored nonstick spray or drizzle with olive oil, and sprinkle with kosher salt. Roast 45 minutes to 1 hour, then cool on the baking sheet. Extras freeze well for sauces, stews, chilies, and casseroles.