Creamy Italian Dressing II

Creamy Italian Dressing II


"This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic."


5 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, whisk together the mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, oregano, sugar and garlic until evenly combined. Chill before serving.
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  1. 160 Ratings


This was better the next day, however, I still had to add a few things to give it more flavor. Here are my changes: add 1/4 sour cream, 1/8 tsp dill, 1/2 tsp basil and 1/8 cup parm cheese. Those...

This dressing is restaurant quality. With homemade dressings of this quality, there's absolutely no reason to buy it at the store. The flavor of this recipe reminds me of one of the house dres...

Really zesty and flavorful. I added a little extra garlic. This one is a keeper!

This recipie is a real winner. I add more garlic than suggested. I also add parm and romano cheeses. I have been looking for years for a creamy Italian dressing like this one. It is just lik...

I replaced the mayo with miracle whip, left out the water and the sugar. Used white wine vinegar to make a great dressing for lobster salad. I guess I still don't understand the fascination with...

I'm not a huge fan of creamy italian, but my husband asked for it with dinner so I gave this a try. It was pretty good. I used Hellman's lite mayo, olive oil vs. veg., added a little dried bas...

Excellent recipe! I added 1/2 cup parmesan cheese, used 1-1/2 cloves of garlic instead of just one, and some freshly ground pepper. I will make this often.

This is the first dressing I've ever made, so I'm really not able to compare it to any others... But I found it very simple to make, and very tasty. Much more unique and tangy then a store-bough...

Hmmmm, I hate to be a wet blanket here, but this recipe didn't thrill me. The mayo taste was too strong and the herbs didn't have much impact. It did taste better after being refrigerated a day ...