Creamy Italian Dressing
This Creamy Italian Dressing is rich, tangy, garlicky, and herby, made with mayonnaise, Greek yogurt, olive oil, red wine vinegar, Parmesan, and classic Italian seasonings. Perfect for green salads, pasta salads, grain bowls, or as a marinade and dip.
Ingredients
- 1/2 cup mayonnaise good-quality
- 1/4 cup plain Greek yogurt or sour cream
- 1/3 cup extra-virgin olive oil use a mild or medium olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons Parmesan cheese freshly grated
- 1 tablespoon lemon juice about 1/2 small lemon, freshly squeezed
- 2 teaspoons Dijon mustard
- 2-3 cloves garlic finely minced or grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1-3 teaspoons water or milk as needed, to thin to desired consistency
Instructions
- In a medium mixing bowl, add the mayonnaise and Greek yogurt (or sour cream). Whisk until smooth and fully combined.
- While whisking constantly, slowly stream in the olive oil until the mixture is smooth, slightly thickened, and emulsified.
- Whisk in the red wine vinegar, lemon juice, and Dijon mustard until the dressing looks glossy and well blended.
- Add the minced or grated garlic, dried oregano, dried basil, dried thyme or Italian seasoning, onion powder, salt, and black pepper. Whisk until evenly distributed.
- Whisk in the freshly grated Parmesan cheese until incorporated. The dressing will thicken slightly and may have small flecks of Parmesan.
- If the dressing is thicker than you prefer, add water or milk 1 teaspoon at a time, whisking after each addition, until you reach your desired consistency.
- Taste the dressing and adjust with more salt, pepper, vinegar, or lemon juice as desired. Remember the flavors will intensify as it chills.
- Transfer the dressing to a jar or airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. Shake well before serving.
Notes
Yield: about 1 1/4 cups of dressing, enough for 6–8 generous salads or 1 large pasta salad. For a lighter version, use half mayonnaise and half nonfat Greek yogurt and thin with water. For extra-garlicky flavor, use 3 cloves of garlic and increase Parmesan by 1–2 tablespoons. Store in an airtight container in the refrigerator for 5–7 days; shake or whisk if it separates. Use leftovers as a marinade for chicken, pork, or vegetables.
Nutrition
Calories: 120kcal
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