Sour Cream Dressing

    6 hours 10 mins

    This is a delicious tangy and sweet dressing. It's perfect over a fresh spinach salad and is my fiance's favorite!

    32 people made this

    Makes: 12 servings

    • 235 ml olive oil
    • 75 ml red wine vinegar
    • 60 g sour cream
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon mustard powder
    • 50 g white sugar
    • 2 teaspoons chopped fresh parsley
    • 1 clove garlic, minced
    • 1 pinch ground black pepper

    Prep:10min  ›  Extra time:6hr chilling  ›  Ready in:6hr10min 

    1. Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.

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    Reviews in English (34)


    This dressing is very good - sweet and tangy! Don't test taste, though, because it DOES get better as it's chilled. Next time, I might use less sugar, or even Equal to lighten it up. I also had to use 2 tsp prepared mustard instead of mustard powder. Yum!  -  14 Jul 2005  (Review from Allrecipes US | Canada)


    I thought this dressing was okay. I used it on a pasta salad I took to work. However the women I worked with gave it rave reviews. I ended up adding a little dried dill because I didn't think it had enough flavor. I split the difference and gave it three stars.  -  12 Feb 2003  (Review from Allrecipes US | Canada)


    Great, simple recipe. I used it in the Mexican Cornbread Salad recipe by Jose on this site. It was just right in the salad. I did use half the oil and increased the sour cream (reduced fat) to thicken it up a bit.  -  06 Sep 2005  (Review from Allrecipes US | Canada)