Reviewed: Aug. 8, 2009

I agree wholeheartedly with the comments by the recipe's owner/poster Cathy - it's not fair to give a recipe a poor rating if you didn't follow the exact ingredients/directions... However, I just HAD to change a few things - primarily in an effort to cut back on the fat in this recipe. I used 1/2 c. mayonnaise and 1/2 c. fat free plain yogurt. I also used a full teaspoon of homemade Italian Seasonings (equal parts basil, oregano, thyme, and half parts marjoram, sage and a touch of rosemary). Since we don't use red wine vinegar I substituted for natural, unfiltered apple cider vinegar instead... blended everything together and it was divine. The onions I had on hand were a bit strong, but the the flavor overall was still great. A sweeter onion such as a Vidalia, Walla Walla or Texas Sweet would have been better suited for this recipe. I also used fresh garlic instead of powder for a slighter more crisp garlic undertone (garlic powder has a bit of an aftertaste to me that I'm not particularly fond of). Overall this was still amazingly tasty and much less fat! Give it a try!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2009

Our family recently started a new diet that does not include any artificials or preservatives and have been looking for a really good salad dressing. I am so glad that I finally found this one! It is sooo good! That is absolutely wonderful. We use it on salads, the kids dip chips in it, it has many uses in our house! Thank you so much for sharing!

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rspiper

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Reviewed: Jul. 26, 2009

This was very good. I used 1 t. onion powder instead of a fresh onion so I didn't have to bother with a food processor.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 18, 2009

I didn't have Italian Seasoning, used a bit of Rosemary and more oregano from the cupboard. I added about 1/4 cup of fresh basil from our garden. I added a bit more vinegar and a bit more sugar for our taste. We ate this over chopped cucumbers and cherry tomatoes from the garden as well -- yum!

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BURTMOMMIE

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Reviewed: Jul. 16, 2009

We thought this was good. I made it twice, once with Hellman's Mayo and once with a store brand mayo. There was a huge difference in taste. I'd recommend Hellman's. This also makes a good amount of dressing so you may want to alter the recipe if you won't be eating it within a few days.

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Jen

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

I picked this recipe for my daughter since creamy Italian is her fave. I added a little onion powder, parm cheese and red pepper. My husband said it was the best dressing he'd ever tasted. My daughter took one bite and said we'd never need to buy dressing again. This is a keeper.

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judiblue

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Reviewed: May 8, 2009

I followed this recipe exactly and it turned out really good. I was impressed, but my husband and I thought it was too sweet. The only thing I would change is to add a little less sugar, I might only add 2 teaspoons next time and see how that works.

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cookie

Cooking Level: Expert

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Reviewed: May 7, 2009

I loved it. I used non-fat yogurt instead of mayo, and cut the sugar by just a little bit, and it was great. Very good for you and lots of flavor!

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trish7575

Cooking Level: Intermediate

Home Town: Payette, Idaho, USA

Living In: New Waterford, Ohio, USA

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Reviewed: May 2, 2009

Delicious! Even a friend who hates onions raved about it- then I told her there were onions in it! I used Mayan sweet, and since my onion was medium, I used about a third of it. I will make this again and again.

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dizziepixie

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Reviewed: Apr. 19, 2009

Wonderful! I did not change a thing. Used a sweet onion--meausured 1/2 c.--perfect!

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mrsoofie

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Reviewed: Apr. 18, 2009

Excellent. I made it as directed - maybe using a little more (homemade) Italian seasoning a called for. :) This makes a wonderfully thick, creamy dressing. If you would like a thinner dressing, add buttermilk until desired consistency.Thanks for posting!!

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newfiechic

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Reviewed: Apr. 7, 2009

I did scale this down to make only 4 servings (which was really only 2) and i used miracle whip instead of mayo. other then that, i followed the recipe exactly. At first it tasted way to mayo-ee for me so i added another two tsp of red wine vinegar, some lemon juice, and a little bit of EVOO to thin it out. Very good! Thanks Cathy!

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Apr. 2, 2009

I made this as written, and it was outstanding. Very good. I will be making again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 25, 2009

This was wonderful, but you defintely need to be cautious of the amount of onion. It can be very over powering. But, overall I loved it!

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jonna

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Reviewed: Mar. 19, 2009

I've never made homemade dressing before, but this turned out great! I used my food processor to mix all the ingredients, but I wasn't able to get the onion quite as finely chopped as I'd like (my food processor has limited attachments). Maybe a blender would be better.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 11, 2009

I really like the dressing, have made it a few times now. Better than anything in a bottle if you ask me.

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Lanette

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Reviewed: Mar. 3, 2009

Mmmmm! This dressing was just delicious. I followed the recipe as written, and it didn't need a thing changed. I definitely recommend using the onion (a half of a small mild one), because it adds so much flavor. Even my husband and son (who have very different tastes and both picky) loved it!

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csjpmac

Cooking Level: Intermediate

Home Town: Anson, Maine, USA

Living In: Greenville, Maine, USA

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Reviewed: Feb. 16, 2009

I think this should be called Creamy Onion Dressing. If you really like the taste of raw onion, I'm sure you will love this dressing! Unfortunately I do not. I used about 1/4 cup of a white onion, and it was waaaay to strong for my liking.

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Michelle

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 16, 2009

Hey Cathy, New to the site but been around the culinary world for quite awhile, this is one of the simple basic recipes that really hits home, I substituted the onion with a 1/4 shallot. Thank you! Fred

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Fredc3

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Reviewed: Feb. 12, 2009

Great recipe and very versatile. I make it all the time for at-home salads. I save myself from having to wash out a blender by just mixing the ingredients in a cup and leaving out the onion. Voila; instant italian!

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