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.
Makes 8 Servings
Macros: Fat 18 grams – Protein 1 gram – Carbs 1 gram
- 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
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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.
To use as a dip, add a little less heavy cream.
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.
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 🙂
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)
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!!
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 🙂