Total Time
Prep 2 mins
Cook 0 mins

Adjust all ingredients to taste, you can add in a small amount of fresh garlic if desired. Plan ahead this must be chilled for 24 hours before serving.

Ingredients Nutrition

  • 34 cup bottled Italian salad dressing
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon sugar
  • 13 cup mayonnaise
  • 1 teaspoon anchovy paste (or to taste, or use soy sauce in place of anchovy paste)
  • salt and pepper


  1. In a processor blend all ingredients.
  2. Cover and chill overnight.


Most Helpful

I made this for my two picky granddaughters. They loved it! I used soy sauce and a splash of worchestershire sauce instead of anchovy paste as I didn't have any. I did not have time to chill it for 24 hrs, but did chill it for 6 and we all enjoyed it. Thanks, Kittencal! Carole in Orlando

carole in orlando October 08, 2008

Very simple dressing using ingredients I almost always have on hand. The additions definitely improve the flavor of the bottled dressing. I used splenda and low-fat mayo to help with the calories. My DD#2 (9 ys. old) loves salad and gave this dressing a thumbs up!

Cook4_6 April 30, 2008

I made a big mistake when making this dressing...I only made half a recipe! It was drizzled over 4 salads and then my guests kept asking what was in the dressing that made it taste so good, less "bitter" than most Italian dressings. I sent them home with the leftovers and the recipe, so now I'm faced with making another batch for myself...and I will. I didn't need a food processor, but simply put my ingredients in a handy jar and shook it all up until it was blended. This is not the healthiest dressing I make, but it's truly delicious on a salad of romaine, tomatoes, fennel and olives. Thanks once again Kits for making me look like a good cook.

Geema October 26, 2006

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