Homemade Creamy Italian Dressing
There’s just something about a good dressing. It can totally make or break a meal. I take great pride in my assortment of delicious and healthy, homemade salad dressings but my Homemade Creamy Italian Dressing Recipe is my latest and possibly the greatest!
I consider myself to be a salad dressing consiuer. No seriously, I do…. No, I’m not joking. I have this thing for amazing salad dressings and my Creamy Italian Dressing is one of those which you NEED in your rotation of salad delicicouness.
And this recipe for a Low-Carb & Keto Creamy Italian Dressing is also Paleo, Dairy-Free & Vegetarian, too!
Before you ask… the adorable salad dressing container featured in these photos can be found HERE.
I don’t say “greatest” lightly either.
I’m famous for my homemade ranch but this MIGHT be even better. At the very least running a close 2nd, if there was a completion.
When you are adopting or sticking to a Paleo, Low-carb or Ketogenic diet, it’s the little things that make all the difference. For me I can eat the basics all day long (meat and veggies), pending I have delicious sauces and dips to rotate in. (I mean, in addition to butter, because butter is keto-life for me)
There is one side effect to making a delicious homemade salad dressing (like this Homemade Creamy Italian Dressing Recipe) is that you will accidentally eat MORE veggies. You didn’t mean to, but you just can’t stop eating salads!
Salads = Veggies and we can all benefit from more leafy greens in our diets, right?!?
Keto Creamy Italian Dressing
- 1 cup mayonnaise
- 1/4 cup Red Wine Vinegar
- 2 tablespoons avocado oil or MCT Oil
- 2 teaspoons Italian seasoning
- 1 teaspoon Onion Powder
- 1/2 teaspoon monk fruit sweetener
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- Water, filtered optional, to thin dressing, if desired
- Combine all ingredients and mix well.
- Chill for 1 hour prior to serving, to allow flavors to infuse together into deliciousness.
- Add water, if desired, to thin.
An Italian dressing with no olive oil or garlic?
I made this recipe, but being italian, I used olive oil instead of avocado oil, and added 1 tsp. of garlic powder and 1 clove crushed garlic.
Now THAT’S Italian!
Um… so where did that cute dressing jar come from please?
This is really good. I believe this comes out to 2 T per serving, is that what you make of it? If so, this might be helpful to add to the recipe instead of just providing the number of servings. Thank you so much for this great recipe!
Bev here again. Sorry, I misread the messages and thought your name was Holly.
Re-read it and see that it’s Hayley.
Thanks in advance for your information.
Adding nutritional info now.
This is delicious! It will become my new go-to dressing. It’s light, but it also feels like I’m cheating, it’s sooo good. I am wondering if you could post the nutritional values because I am trying to keep track of my macros. I don’t see it on the menu, sorry if I am missing it.
This looks delicious but I’m wondering if I can substitute liquid stevia for the monk fruit. I can’t do erythritol which is in the monk fruit. Thank you!
you are welcome to use my recipe(s) as inspiration for your own creation. I personal don’t like stevia so I don’t use it often. Please let us know what works for you!
any idea how long this will keep refrigerated?
7-10 days.. but we typically eat it in just a few days since it’s so much yum!
Hayley, this was absolutely amazing. I could (and do!) eat it by the spoonful ?
Can I ask where you got the lids for those jars? Usually you have a link but I don’t see that here. I have the jars already with solid lids. Thanks so much!
Hey Holly – agreed, it’s nearly considered a cold soup at our house! I bought the whole jar/lid combo at Target.
Found them! Thanks for the info. Making another batch of this delishness today. SO GOOD.