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.
