Creamy Garlic Italian Dressing & Dip – Keto and Low Carb

creamy garlic Italian dressing keto and low carb

Looking for a great homemade salad dressing to make?  If you like Italian dressing, ranch and garlic, this one is 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!

Ingredients

1/4 cup white wine vinegar (or red wine vinegar)

1 tablespoon extra virgin olive oil

1/2 cup sour cream

1/4 cup heavy cream

1/2 cup + 1 tablespoon mayonnaise

2 large garlic cloves (or 3 small)

1 tablespoon dried parsley

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon Pepper

Preparation

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.

creamy garlic Italian dressing keto and low carb

creamy garlic Italian dressing keto and low carb

creamy garlic Italian dressing keto and low carb

creamy garlic Italian dressing keto and low carb

Creamy Garlic Italian Dressing & Dip - Keto and Low Carb

Makes 8 Servings

Macros: Fat 18 grams – Protein 1 gram – Carbs 1 gram



5 from 2 votes
creamy garlic Italian dressing keto and low carb
Creamy Garlic Italian Dressing & Dip - Keto and Low Carb
Prep Time
5 mins
Total Time
5 mins
 
Looking for a great homemade salad dressing to make?  If you like Italian dressing, ranch and garlic, this one is 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!
Course: Condiment
Servings: 8
Ingredients
  • 1/4 cup white wine vinegar or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup + 1 tablespoon mayonnaise
  • 2 large garlic cloves (or 3 small)
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Pepper
Preparation
  1. Add all the ingredients to the bowl of a food processor and blend away.
  2. Scrape down the sides of the bowl and continue mixing until well combined.
  3. Store leftovers in the fridge up to 5-7 days.
Recipe Notes

To use as a dip, add a little less heavy cream.

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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.