Don’t let my name fool you. I’m as italian as the Pope is Catholic! My mother’s side of the family are New Jersey italians and we LOVE to eat. Growing up I remember saucepots of sausage and peppers on the stove, cooking all day long, filling the house with those delicious aromas. Pasta with meatballs and italian “gravy” as a precursor to Roast Beef, Pork Loin or any other type of roast. And who could forget the desserts…cheesecakes, cannolis and pastries from the italian bakery. One thing my mother never forgot to serve us was salad. And we always wanted her Creamy Italian dressing. I hope you enjoy this recipe as much as I have all these years.
Creamy Italian Dressing
1 cup Hellmans Mayonnaise (Now that I live in the south, I use Dukes Mayonnaise…i love it!)
3 tablespoons milk (whole or 2%…I only have 2% in my fridge)
3 tablespoons apple cider vinegar
2 cloves garlic, minced or chopped real fine (use as much garlic as you want, but not enough to overpower the dressing)
1/2 teaspoon of dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Mix together well. Chill for at least an hour prior to serving. This recipe can be doubled and tripled if you wish.
Enjoy…..Tim
Okay, this is Matt.
I have to add a few notes so you don’t have any ‘ISSUES’! My niece and budding food critic Christina took this recipe home to Arkansas for her, her mother and my mom. Of course my mother decided to make this dressing. Being the cook in the family, she felt it her duty to make it. And at first she did it exactly as it’s written….until she made some changes. First off, she stopped measuring the ingrediants. You have alot of powerful flavors in it. The recipe is balanced precisely. But NOOOOOO, she had to wing it. It came out too watery sometimes, too thick, too vinegary. She also added a cheat. She used the pre minced garlic in a jar! OH HELL NO. While I admit I use it in soups and some sauces, pre minced garlic doesn’t have the kick fresh garlic does. It also is watery. It totally ruins the dressing. So man or woman up and mince that fresh garlic…NO SUBSTITUTES. Also use Hellman’s or Dukes. NOTHING ELSE! It alters the flavors. PS…I like whole milk in the dressing it makes it thicker, but if you’re watching calories try 2%
With that said here are a few of the things I like this dressing on.
Salad, pizza, chips, chili, plain pasta, garlic bread, hamburgers, brats, scrambled eggs, a roast beef sandwhich, a chicken sandwhich, white rice with cooked veggies…you name it. It gives food a powerful punch of flavor.
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