Reviewed: Sep. 9, 2009

The recipe was ok. Very plain. It tasted mostly like sour cream.

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Reviewed: Jul. 11, 2009

I was looking for a salad dressing with sour cream and this is what I found but the end result I did not like. Therefore I added some regular prepared mustard, salt, ground black pepper and zesty Italian dressing due to it was still to thick for me enough to make it pourable and put the rest in the refrigerator in a bottle. Thanks for the starter recipe.

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mrstexas63

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Reviewed: Nov. 5, 2008

I thought this was okay. I did a bit of tweaking because it came out too sweet for my liking. I added more mustard (spicy brown mustard), fresh parsley, 1 clove garlic, and some caraway seeds. Tossed it all in my food processor..came out great in the end. The mustard and caraway added great flavor. YUM!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Nov. 1, 2008

The only thing I tasted was the sourcream. It was also way to thick. I ended up tossing it and using bottled dressing instead.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 20, 2008

SO easy and absolutely delicious! I used fat free sour cream and offset that with whole milk to give it a bit more body but still cut some fat. I used a spicy brown mustard which was fabulous. I like this recipe because of the variety of mustards you could use to give it a different taste. I also needed a pinch more salt than called for but that's just a matter of individual test. I will definitely make this again. Oh, and its a GREAT way to use up that leftover 1/2 a container of sour cream in the fridge!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 8, 2008

Easy and tasty. I used prepared mustard and no milk and it was fine.

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Donjebakes

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

This dressing won a gold medal here. I replaced honey for the brown sugar... just to make it a tad healthier... and I replaced the ground mustard with a tablespoon of a delicious dijon mustard... but it was absolutely fantastic. Definitely a keeper.

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 7, 2008

This was okay, not great. I think that's just my personal preference though, and not much is really wrong with the recipe. I just tried it with romaine lettuce; I think it would go well with a cucumber salad.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 28, 2008

This made an EXCELLENT quick salad of sliced tomatoes and fresh garden basil. I omitted the milk as suggested.

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gapch1026

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Reviewed: May 18, 2008

I made this tonight for a change from my usual vinaigrette and it was great but I had to add one quarter of a medium red onion finely chopped. I just have to have either garlic or onion in my salads, just my preference. I also added lots of fresh ground black pepper. Finally, I had some fresh parsley on hand and chopped and stirred it in. I have some dressing left over after tossing the salad, it will make a great vegetable dip. Thanks for a great recipe!

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brenda_pawloski

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 8, 2008

This is wonderful! Try it with fruit as well! Thanks!

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Stephanie C

Home Town: Greenville, North Carolina, USA

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Reviewed: Aug. 30, 2007

I used this dressing on a pasta and ham salad with lots of vegetables and it was wonderful, just enough tang with an hint of sweetness.

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LadyJubile

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Reviewed: Jul. 24, 2007

I was specifically looking for a Sour Cream salad dressing, and this hit the spot! Per other reviewer's suggestions I used a good spicy prepared mustard, and an extra tablespoon of vinegar. The second time around I also used an extra tablespoon of milk, to achieve the consistency we enjoy. I also made this without the milk and used a honey mustard for the kids to use as a dip for carrot sticks and chicken nuggets... nummy!

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