Prep 5 mins
Cook 0 mins
This will make about 2 cups of dressing or 8 (1/4-cup servings) if you want a full-fat version, omit the water and add in 1/4 cup more of full-fat mayo. This dressing will increase in flavor with refrigeration time, so it is best if chilled overnight before using.
- 2⁄3 cup low-fat mayonnaise (do not use salad dressing)
- 4 tablespoons ketchup
- 4 tablespoons fresh lemon juice
- 1⁄4 cup red bell pepper (or use about 2 tablespoons chopped pimiento)
- 3 tablespoons minced yellow onions
- 2 tablespoons parsley, chopped
- 3 tablespoons sweet pickle relish
- 1⁄4 teaspoon garlic powder (or to taste, or use 1 teaspoon minced fresh garlic)
- 1⁄8 teaspoon cayenne pepper
- 1⁄3 cup water (more if needed to thin)
- salt and black pepper
- 1 teaspoon sugar (optional or to taste)
- In a food processor or blender, process all the ingredients except the salt and pepper and sugar (starting with the listed amounts) process until well combined.
- Add in more water to thin if desired and adjust all ingredients to taste.
- Season with salt and pepper and sugar if desired.
- Transfer to a tightly covered glass jar and store in the refrigerator for 1 week.
Great flavor... I will never ever buy thousand island again. My girlfiend and I made a double batch to share. Made for 123 tag.
Have not eaten Thousand Island dressing in a long while, so I thought I would give this a try. Used regular mayo and omitted the water as you suggested. Also left out red peppers, just a preference. Very good recipe and it is even better the next day. Thanks for sharing it.
This made a delicious dressing for my salad this evening! A great blend of flavors that I will make again. The only thing I changed was I didn't use fat free mayo, I used regular. Thanks Kitten!