For a smoother dressing, use a blender or food processor to combine the ingredients. If you prefer a spicier dressing, add a dash of hot sauce or a pinch of cayenne pepper. To make a lighter version, use light mayonnaise or Greek yogurt in place of some of the regular mayonnaise. This dressing can be stored in an airtight container in the refrigerator for up to 1 week.
Thousand Island Dressing
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME5 mins
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SERVING6 People
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VIEWS904
Elevate your salads and sandwiches with this classic Thousand Island Dressing! A tangy, creamy delight, perfect for adding a burst of flavor to any meal. Simple to make and endlessly adaptable to your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol14 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium762 mg
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Sugar17 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, gently combine the mayonnaise, sweet pickle relish, ketchup, salt, and pepper. (2 minutes)
02 Step
Recipe View 3 mins Whisk all ingredients together until thoroughly incorporated and the dressing reaches a smooth, uniform consistency. (3 minutes)
03 Step
Recipe View 2 mins Taste and adjust seasonings as desired. For a touch of extra tang, add a dash of Worcestershire sauce or a squeeze of lemon juice. (2 minutes)
04 Step
Recipe View 30 mins Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dressing thicken slightly. (30 minutes)
05 Step
Recipe View 1 mins Serve chilled over your favorite salad, as a spread for sandwiches, or as a dipping sauce for fries or vegetables. (1 minute)
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RECIPE REVIEWS
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Please Rate
Vance Bayer
Apr 4, 2024I added a little bit of Dijon mustard, and it was a game-changer! Thanks for the great recipe.
Merritt Okuneva
Aug 9, 2022I love how customizable this recipe is. I adjusted the sweetness and tanginess to my liking, and it turned out perfectly.
Torrey Gleason
Jul 25, 2022This recipe is so easy to follow, and the dressing tastes amazing! I'll never buy store-bought again.