Reviewed: Nov. 26, 2007

I made this with fat free yogurt because I didn't have any sour cream. After tasting it, I remixed it using an additional avocado. A previous reviewer was right when stating this was more like a dip than a dressing, so that's how we're eating it. I'll try making it again using sour cream to see if improves the flavor.

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Reviewer:

SeaHag

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Dec. 26, 2003

I used much less of the dried seasoning and it was still way too much. I liked the avocado, but it really got drowned out by even the reduced seasonings.

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Reviewer:

STEVELYNJ

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Reviewed: Nov. 12, 2003

The 2 star rating may be generous. The onion soup mix makes the dressing WAAAAAY too salty. I can't believe it's only 327 grams of sodium. Also turns out very thick and tan in color, more like a chip dip than a salad dressing. I added about 2 tablespoons of olive oil and 1 teaspoon of sugar to try and save it. I was the only one didn't like it at all. It's going in the reject pile.

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