This Creamy Italian Dressing recipe is one of my all time favorite recipes I have ever published on this blog! I even come to my own blog to look up the recipe for this dressing frequently. I guess I should write it down somewhere, but coming here is just as easy.
It is April 19, 2020 and I just so happen to be updating some older recipe posts that I have been popular. The original recipe was posted on April 23, 2015. How could this have been 5 years ago?
I didn’t quite like the writing style so I decided to re-do the whole thing. Over the last 5 years I have made this recipe dozens and dozens of times. It is perfect for everything from a good old salad dressing, to a pasta salad dressing, and even great for grilling. There isn’t much I haven’t done with this recipe in the last 5 years!
Creamy Italian Dressing Tips and Tricks
- One thing that I realized over the last 5 years is that not all Creamy Italian Dressings are created equal. In fact, you can use the same recipe and yield different results depending on what you are using to mix the dressing. What I found was that my more expensive blender (Vitamix) did NOT yield the same result as my $20 mini food chopper from Ninja. I actually far prefer the mini food chopper for making all of my dressings. If you like making dressings at home, or are looking to cut out processed ingredients in store bought dressings, I think the $20 price tag for the mini Ninja is totally worth it! In fact, I would buy it just to make this recipe over and over again.
*Side note: I still totally love my Vitamix and nothing else I have made in it was a flop.
- When it comes to homemade dressings I highly suggest looking for a very mild extra virgin olive oil. I have made dressings with very robust olive oils in the past and they can be overpowering. I look for oils that are specifically labeled mild.
195
Creamy Italian Dressing
By Published: April 23, 2015
- Yield: 1 and 1/2 cups (10-12 Servings)
- Prep: 5 mins
*If you would like just a few servings I would suggest cutting the recipe in half.
Ingredients
- 1/2 cup white wine vinegar
- 1 and 1/2 tsp dried Italian seasoning
- 1/2 tsp dried minced garlic
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/8 tsp salt
- 6 Tbsp grated parmesan cheese or 1/4 cup + 2 Tbsp
- 6 Tbsp organic mayo or 1/4 cup + 2 Tbsp
- 2 tsp white wine optional
- 1 cup extra virgin olive oil
Instructions
- Add all ingredients except oil to food processor. Blend until combined.
Slowly add oil while continuing to blend. Store in refrigerator for up to 2 weeks.
** If you don't have a food processor, no problem! Just use a large mixing bowl and whisk.
thank you for sharing this! i was JUST looking for a nice homemade recipe for a dressing i can toss with a summer pasta. this is perfect 🙂
Really Great! I am trying to get my hubby away from the processed salad dressing and this may have just done it. Thanks!!
Great little recipe. Top marks. Thanks for sharing this.
Simon
I can’t wait to try these recipes.
Ahhhh thank you! I have such a difficult time finding good dressings without sugar so I’m done searching through the giant walls of dressings that I can’t eat in-store and I’m just going to make my own. Exactly what I’m looking for, thanks!
I made this tonight. Very nice. I added extra mayo to some of it to make a firmer “dipping sauce” for the kids’ lunch for tomorrow. Lovely!
I’m curious – when you store in refrigerator does the cold dressing harden and become unpourable? I’ve had that happen before when I tried to make homemade dressing. If so, what can be done about that?
I have not had this happen with this dressing. I have made this and refrigerated it many times and this has never been a problem for me. Hope that helps!
have you tried to use greek yogurt instead of mayo?
Hi Kristy!
I haven’t tried to make that substitution but I think you could do that. Or, you could just omit it all together and it will be more of a vinaigrette instead. Would love to hear the results if you give it a try!