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Creamy Garlic Dressing

Photo Credit
Sam Jones
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2-2/3 cups
Category
Salad Dressings
Course
Side Dishes
Preparation Method
No Cook
Sources
Best Recipes from New England Inns

“This Creamy Garlic Dressing recipe actually came from The Italian Village Restaurant in Chicago, where we obtained it from the chef about 15 years ago. The amounts given are reduced from the original.” —Sugar Hill Inn, Franconia, New Hampshire

Ingredients
2 cups sour cream
2/3 cup mayonnaise
3/4 teaspoon garlic powder (or to taste)
1/8 teaspoon cider vinegar
2-1/2 tablespoons sugar
Salt and pepper, to taste
Chives (optional)

Instructions

Mix all ingredients together in an appropriate size bowl, stirring well. The dressing’s flavor improves with age — don’t use it for at least 3 days. Keeps for a month refrigerated in a covered plastic container.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Richard</span> Wed, 05/20/2020 - 07:58
TOO MUCH SUGAR, I put 1/2 tbs sugar and that was too much.delete sugar from recipe altogether.this is not Chicago creamy garlic,
<span>Marnie Schweda</span> Fri, 03/06/2020 - 07:38
no disrespect I'm from chicago. This is nothing like chicago style creamy garlic dressing
<span>Lisa</span> Mon, 02/17/2020 - 19:01
Easy to switch it up for individual tastes. I add more garlic powder and less sugar. Delicious as dressing or dip.
<span>Sue</span> Fri, 07/26/2019 - 11:18
I have made this creamy garlic dressing three times now following the recipe exactly and it's really good. I was a little unsure about the apple cider vinegar and sugar the first time around, but it works. This is really good on a baked potato too. I also took some and added grated cucumber to make a tzatziki sauce for chicken souvlaki. You can also add your favorite herbs such as chives to kick it up. If you want it thinner add some milk. It gets better with age so let it sit in fridge at least three days before using, but that's hard to do when it's so good.
<span>Cindy G</span> Sat, 07/14/2018 - 14:43
Absolutely too sweet..not at all tasting like a garlic dressing
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 07/16/2018 - 13:58

Hi, Cindy. Thanks for your feedback. Here at the Almanac, we thoroughly enjoyed the dressing. Perhaps you can try it with the amount of sugar cut in half.

 <span>Chris Ellis</span> Sat, 09/30/2017 - 19:58
I tried this but .... Are you sure the amounts of the sugar (2-1/2tb) and the vinegar (1/8 tsp) are correct? It's too sweet!
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/02/2017 - 14:45

We leave it to your taste to adjust sweetness. Enjoy!

 <span>Doreens Kitchen</span> Thu, 08/08/2013 - 23:16
I tried this with Miracle Whip and it did NOT taste right. I'd stick with Mayo.
<span>Denise Dorman</span> Sun, 03/24/2013 - 09:37
I have often thought using Miracle Whip as the base would work to make it taste like it does at the Greek restaurants in Chicago.