Outrageous Creamy Garlic Salad Dressing

    Outrageous Creamy Garlic Salad Dressing

    (22)
    2hr10min


    19 people made this

    About this recipe: You will definitely receive repeat requests for this dressing--watch out, it's addictive.

    Ingredients
    Makes: 20 servings

    • 2 tablespoons tamari sauce
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon honey
    • 3 cloves garlic, minced
    • 1 cup sour cream
    • 1 cup mayonnaise
    • 2 tablespoons barbeque sauce
    • 1 teaspoon Dijon mustard
    • 2 tablespoons garlic powder
    • 1 pinch cracked black pepper to taste

    Directions
    Prep:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr10min 

    1. Whisk together the tamari, vinegar, and honey until the honey has dissolved, then whisk in the garlic, sour cream, mayonnaise, barbeque sauce, mustard, garlic powder, and black pepper until smooth. Cover and refrigerate 2 to 3 hours before using. Use within a few days.
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    Reviews and ratings
    Global ratings:
    (22)

    Reviews in English (22)

    by
    20

    This has fast become one of my favorite salad dressing recipes and I can hardly keep it in the house! It works great on everything from just plain salad to onion rings to a veggie dip. Very versatile and very tasty. Thanks so much for sharing!  -  13 Apr 2009  (Review from Allrecipes US | Canada)

    by
    16

    This dressing has a distinct, intense flavor. Slightly asian. It is very thick, more like a dip. So add milk to thin into dressing consistency.  -  20 Nov 2008  (Review from Allrecipes US | Canada)

    by
    14

    Wow! I'm temporarily in Belgium and there's really not many dressings here that I'm used to or like for that matter. Well I decided to try this on witloof and IT WAS DELICIOUS!! I didn't have any BBQ so I used regular old ketchup and it still turned out wonderful. This is by far the best dressing I've had in a while. Side note...I also added a teaspoon of onion powder only because I like the combo of garlic and onion. Thanks for this recipe, I'll be using this for a long time.  -  16 Mar 2011  (Review from Allrecipes US | Canada)

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