Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
The dressing is not bad, just too oily. Most recipes for this dip call for mayo, with emulsified fat, not dressing.
Blend with whisk or hand mixer, chill. Maybe serve as spread. Or heat gently in mw or over hot water.
Worst case, you may need to add some thickener (roux) or emulsifier.
Please enter a valid email address.
Well played. You deserve a cookie.
Perfect for satisfying sandwiches or sweet treats.
An Easy, Rustic Flatbread
Welcome Spring Produce with 12 Bright, Fresh Dishes
The Greatest Hits
Should You Wash Your Chicken?
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.