This easy to make Low Carb Italian dressing is packed with great flavor and creaminess!
Looking for a great homemade salad dressing to make? If you like Italian dressing, ranch and garlic, this one's for you!
This dressing could not be easier, and uses the most basic ingredients you probably have on hand.
And the steps... there is just one: put everything in a food processor and blend away! It's really delicious and you can even use it as a dip with some raw veggies!
What's in Keto Creamy Italian Dressing
- White wine vinegar
- Extra virgin olive oil
- Sour cream
- Heavy cream
- Mayonnaise
- Garlic
- Dried parsley
- Garlic salt
- Dried oregano
- Pepper
*Exact measurements are listed in the recipe card below.
How to Make Creamy Garlic Italian Dressing
Add all the ingredients to the bowl of a food processor and blend away.
Scrape down the sides of the bowl and continue mixing until well combined.
Store leftovers in the fridge up to 5-7 days.
*Note: To use as a dip, add a little less heavy cream.
More Keto and Low Carb Dressings
- Homemade Ranch Dressing & Dip
- Blue Cheese Dressing
- Caesar Salad Dressing
- Chipotle Ranch Dressing
- Thousand Island Dressing
- Creamy Balsamic Dressing
- Bacon Ranch Dressing & Dip
FREE 20 EASY KETO RECIPES EBOOK
Keto Creamy Garlic Italian Dressing
Recipe Video
INGREDIENTS
- ¼ cup white wine vinegar, or red wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup + 1 tablespoon mayonnaise
- 2 large garlic cloves (or 3 small)
- 1 tablespoon fresh parsley
- ½ teaspoon garlic salt
- ½ teaspoon dried oregano
- ½ teaspoon Pepper
INSTRUCTIONS
- Add all the ingredients to the bowl of a food processor and blend away.
- Scrape down the sides of the bowl and continue mixing until well combined. Store leftovers in the fridge up to 5-7 days in an airtight jar.
RECIPE NOTES
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
Kathy Ritchie
Could I substitute something else for the heavy cream? Maybe use more mayo???
Keto Cooking Christian
I'd sub the heavy cream with half sour cream and half mayo with maybe a splash of water. I hope that helps!
Laura
Hi, this looks and sounds fantastic. I am going to make this tomorrow for my very, very picky husband. How do you think this would come out with fresh lemon juice instead of the vinegar? I don't have wine vinegar in the house, but I have plenty of lemons. Let me know what you think. Thanks.
Keto Cooking Christian
Hi Laura! Do you have any vinegar at all, even red wine or apple cider vinegar? If not, you can try just using just lemons, but I'd cut it back to maybe 1-2 tablespoons. I would try 1 tablespoon first, taste it and see if it needs more. I sometimes make a very simple vinegrette using olive oil and fresh lemon juice, so I'm betting it will still taste great using just lemons! If you can, please let me know how it turns out 🙂
Laura
Thanks for the quick response. We used up all the vinegar in the house the other day. I always have fresh lemons as I make a lemon salad most nights for dinner, (olive oil and fresh lemon) Thanks for the ratios on the lemon, I will probably make this tomorrow night or the next night. I will let you know how it turns out. Can't wait to have it, with your cobb salad. (Hubby does not like ranch, LOL)
Laura
My husband loved it even though I read the recipe wrong and put way to much garlic in it, LOL... I used the juice of a whole lemon. It was absolutely delicious!! Thank you!! Making it again tomorrow. Making a Mediterranean type salad. Couple of hard boiled eggs, roman lettuce, Cucumbers, Roasted Red Peppers, un-marinated artichoke hearts, kalamata olives, black olives, some feta cheese and this fab dressing served with two forks!!
Keto Cooking Christian
Hi Laura,
Truth be told, I add a little extra garlic in mine too, in fact I just made another batch on Monday! Your salad sounds divine, I absolutely love kalamata olives, artichoke hearts, feta cheese and roasted red peppers! I hope you enjoy the next batch, thanks for letting me know you liked the dressing. Of all the dressings I make, this one is definitely my favorite 🙂