This is salad dressing elevated. More flavors than I can even describe in each and every bite. This blue cheese thousand island salad dressing quickly became the star of our dinner side salads this week. Hints of traditional flavors but with wonderful bell peppers and blue cheese (and a few other things). This is a crazy-good dressing that I’d make again and again.
Squeeeeeeeze
There is a little trick to making this blue cheese thousand island salad dressing. If you’re not careful, it’ll end up a bit runny and thin. Now, the flavor will still be there so don’t panic if yours is a bit on the thin side. You can prevent it by making sure that the ingredients are as dry as possible before you add them. The ones that aren’t liquid to begin with, that is. It’s kind of hard to pat sour cream dry… Anyways, just make sure the onion for sure is squeezed well to get the moisture out. The peppers and relish, well, just give them a quick dab with a paper towel.
Oh and don’t use anything ‘light’ in this. Light usually means thin and we don’t want thin here.
Also try my homemade Thousand Island salad dressing.
Blue Cheese Thousand Island Salad Dressing
Equipment
Ingredients
- 2 cups mayonnaise
- 1 cup sweet chili sauce
- 1 small red bell pepper minced, patted dry
- 1 small yellow bell pepper minced, patted dry
- 1 tablespoon sweet pickle relish patted dry
- 2 chives chopped (or use 1 teaspoon dried)
- 1 onion grated, excess moisture squeezed out
- 1 large egg hard-boiled, minced
- 1/2 cup blue cheese crumbled
- 1 tablespoon sour cream
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
Instructions
- Whisk together all ingredients in medium bowl.
- Cover and refrigerate for 30 minutes, or best, overnight.
Notes
Nutrition
Nutritional values are approximate.
