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Creamy Caesar Dressing

Creamy Caesar Dressing
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Today, before we talk about salad dressing, dear readers, I wanted to send my deepest sympathies to those who have been affected by the shooting in Colorado. It’s at times like these one has to shake her head and wonder what kind of person could cause such horror and grief to so many. My thoughts and prayers are with any of you who have been personally impacted by this terrible incident. May the Lord be with you and your loved ones.

Homemade Salad Dressing is one of those things, my friends. One of those times when homemade is SOOOO much better than the store purchased variety. Lucky for you and I and our busy schedules, homemade dressing can be made in about 10 minutes or less. Most definitely worth the effort. Here are a few of my favorite dressings, previously posted. Cilantro Lime Dressing, Creamy Poppy Seed Dressing, Olive Garden Salad Dressing and Raspberry Poppyseed Vinaigrette


This Creamy Caesar Dressing has a nice strong flavor, perfect over a bed of crisp romaine lettuce and topped with Parmesan cheese and crunchy croutons. 


Creamy Caesar Dressing
Time: 10 minutes
Yield: 1 1/2 Cups
Recipe from Jamie Cooks It Up!
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2 T lemon juice, bottled or fresh
2 T vinegar
3 cloves garlic
1/4 t pepper, freshly cracked
1/4 t salt
1/2 C mayonnaise (I used Best Foods Light)
1/4 C Parmesan cheese, grated
2 T buttermilk (or milk)
1 T sour cream
1/2 C canola oil



1. Into a blender, or food processor add the first 9  ingredients which are: 2 T lemon juice, 2 T vinegar, 3 cloves garlic, 
1/4 t freshly cracked pepper, 1/4 t salt, 1/2 C mayonnaise (I used Best Foods Light), 1/4 C grated Parmesan cheese, 2 T buttermilk (or milk), and 1 T sour cream.



2. Blend it all together. Let it get nice and smooth and creamy.



3. Pour in the oil 3-4 tablespoons at a time, blending after each addition. If you want to make the dressing a bit thinner in consistency, add a bit more milk. Serve over a bed of chopped romaine lettuce, croutons and grated Parmesan cheese.


Enjoy!

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14 Comments

  1. 1
    Joyce S
    October 5, 2012 at 9:42 am

    I’ve lost count of how many times I’ve made this since you posted the recipe. It is soooooo gooooood, I could just drink it! Put it on a Caesar salad I took to a pot luck and everyone wanted the recipe. Love your blog and your recipes, keep it up!

  2. 2
    Rose
    October 18, 2012 at 1:40 pm

    Hi Jamie,

    Can I make this salad dressing early and keep it refrigerated? I want to make this for a party and I am trying to see what all I can make ahead of time so that I can avoid the last minute tensions. Please let me know how long does this keep fresh? Thank you. Love your recipes.. :)

    • 3
      Jamie
      October 19, 2012 at 9:10 am

      Rose,
      This salad dressing will last for up to a week in the fridge. Good luck with your party!
      ~Jamie

  3. 4
    April 30, 2013 at 9:09 am

    Hi Jamie,
    I made your Chicken Caesar Wraps the other night with this dressing. It is out of this world!! The only change I made is I used 1 tsp. of anchovie paste with it. My husband and I both agree it rivals Ina Garten’s, and she’s my fave!! You need to put out a cookbook of your own. I would buy it. Thanks for sharing. We will be making this a lot in the future.

  4. 5
    Joan Smith
    May 5, 2013 at 7:35 pm

    What a nice blog. I copied your salad dressing recipes. I am going to start making my own dressings. I found you on Pinterest. I just wanted to say thank you. I’ll come back. Joan

    • 6
      Jamie
      May 6, 2013 at 9:00 am

      Joan,
      Welcome to you. :) Hope you enjoy the recipes!
      ~Jamie

  5. 7
    June 18, 2013 at 12:04 pm

    Hi Jamie!

    I’d like to know if one can use olive oil instead of the canola?

    • 8
      Jamie
      June 19, 2013 at 8:33 am

      Hi Shannon,
      I haven’t ever tried it with olive oil, but my best guess it that it wouldn’t work out super well. In my experience olive oil and mayo don’t combine well. Good luck!
      ~Jamie

  6. 9
    Rachel
    August 28, 2013 at 4:15 pm

    Do you think coconut oil would work okay if you were planning to serve it fresh? I know the oil would solidify if it were refrigerated, but it should be fine at room temp, I would think…?

    • 10
      Jamie
      August 30, 2013 at 6:55 am

      Rachel,
      I haven’t ever tried it with Coconut Oil, I wonder if it might be too thick. I would suggest maybe making half of the recipe to test it out so you don’t waste too many ingredients. Then if it works to your liking, make a full batch the next time. Good luck!
      ~Jamie

  7. 11
    Melissa Kline
    September 1, 2013 at 7:20 pm

    For a dressing made with mayo, this one is fantastic! ! I will never again buy a jarred dressing. Thanks Jamie!

  8. 12
    Karina Ramirez
    September 11, 2013 at 5:08 pm

    OMG!!! Gave this a go last night and it was to diiieeeeee for….YUMMOOOOOOO just doesnt do it justice and the best thing was that it was sooooo easy to make…THANK YOU THANK YOU THANK YOU….!!!!

  9. 13
    Tracy Voeller
    December 11, 2013 at 10:35 pm

    Jamie, I tried this dressing…my first homemade dressing ever & it was unbelievably good. My hubby LOVED it. He told me it was the best Ceasar dressing he had ever had. We were super happy & I’ve been checking out your other recipes as well. I love that your recipes are easy but taste fantastic :-) .

    • 14
      February 7, 2014 at 10:54 pm

      According to the packaging on my cosmute, I’m an enchantress . It really means I’m wearing a red dress that was meant for large 8- to 10-year-olds because grown-up cosmutes are too large for me and this is the only one I found that fits. But it has a spider in the middle, which makes everything complete.I’m excited for trick-or-eat and will pretend my essay for next week doesn’t exist. Which, to be fair, it doesn’t exist just yet.

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