Prep Time: 15 minutes
Storage Time: up to 2 weeks in fridge
Yields: approx. 1 cup
It is amazing how much yummier a home made salad dressing is when compared to store bought. In addition they are very inexpensive and easy to prepare. Creamy Italian is delicious on a garden salad, as a dipping sauce for chicken fingers, or even for dabbing on your pizza. If you serve this once, at your table, be prepared to make it often.
3/4 cup mayonnaise (easy homemade Mayo recipe)
1/4 cup dairy sour cream
2 tsp. white vinegar
1 clove garlic, minced (how to)
1/4 tsp. dry mustard
1/4 tsp. dried basil, crushed*
1/4 tsp. dried oregano, crushed*
1/8 tsp. salt
1. In a small bowl, stir together mayonnaise, sour cream, vinegar, garlic, mustard, basil, oregano, and salt.
2. Serve immediately or cover and refrigerate for up to 2 weeks. If necessary, after refrigeration, stir in 1 tsp. of milk until dressing reaches desired consistency.
For Creamy Parmesan variation: Prepare as above, except omit the mustard, oregano, and salt. Stir in 3 tablespoons grated Parmesan cheese and 1/2 teaspoon ground black pepper.
For Creamy Garlic variation: Prepare as above, except omit oregano. Add 2 additional garlic cloves, minced.
*To crush herbs, such as the basil and oregano in this recipe, simply rub them between your fingers as you add them to the recipe. If you have a mortar and pestle, groovy, this is a chance to use it. If not, the fingertip rubbing method works great.