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Greek Yogurt Thousand Island Dressing

June 10, 2014

Recipes Sauces/Extras Kelly 5 Comments

The more dressings I try to make myself, the more I realize that pretty much all dressings are some combination of mayo and ketchup.  Or maybe those are just my favorite ones?  Makes sense, because I LOVE ketchup.  You know how some people only eat celery for the peanut butter? (I’m looking at you, Hannah)  Well, I pretty much only eat French fries for the ketchup.

Greek Yogurt Thousand Island Dressing

Talking about my unpopular opinions, I also looooove sauerkraut.  Throwing it in a crockpot with potatoes and carrots so they soak in the sour flavor is one of my favorite ways to make an easy dinner.  So it should come as no surprise that I love Reuben sandwiches.  I make them kind of all the time and they’re my go to option at a restaurant with limited vegetarian options — as long as it isn’t cooked with meat, a Reuben minus the meat is pretty killer.  I like mine with extra, extra thousand island dressing, but when you check out the label of the store bought kind, it’s  pretty terrifying.

Greek Yogurt Thousand Island Dressing

Homemade dressing to the rescue!! This recipe makes enough for 4 Kelly sandwiches, which is probably like 8 normal human sandwiches.  Delicious vegetarian Reuben sandwich coming at you next time 🙂  If you’re looking to make this vegan, I’ve had limited luck finding vegan Greek yogurt.  You can use regular, plain vegan yogurt (which will make the dressing slightly runnier) or use a vegan mayo.

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Greek Yogurt Thousand Island Dressing
Author: 
Prep time: 
Total time: 

Serves: 5
 

Ingredients
  • ½ c plain Greek yogurt (I used fat free)
  • 2 tbsp. ketchup
  • 2 tbsp. agave nectar or honey
  • ½ tbsp. apple cider vinegar
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 3 petite dill pickles, finely chopped (1½ heaping tbsp. chopped)
  • salt and pepper, to taste

Instructions
  1. Mix all ingredients together, adding salt and pepper to taste. Let sit for a few minutes before using so the flavors can blend. Store in the fridge in an airtight container. Will keep until your yogurt’s original expiration date.

Notes
This has a mildly yogurty taste — if you don’t like yogurt, swap out for your preferred mayo or mayo substitute.
If you like your dressing thinner, use regular plain yogurt (or vegan) or thin with almond milk after mixing.

Nutrition Information
Serving size: 2 tbsp Calories: 45 Fat: 0 Carbohydrates: 10 Fiber: 0 Protein: 2

 

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5 Comments
    ripon Jun 29, 2016

    please help me anyone, how to make thousand island sauce with 15 litre yogurt.

      Kelly Jun 29, 2016

      Am I reading that correctly — 15 liters of yogurt? That’s a lot of yogurt! This recipe uses 1/2 c yogurt and there’s 4.2 c in a liter. You’d have to multiply the recipe by 126 to use 15 L.

    Isadora @ she likes food Jun 12, 2014

    I am obsessed with making homemade dressing these days! I can’t believe I used to buy it in the bottle all the time. I love a nice creamy salad dressing with greek yogurt. My husband uses thousand island dressing all the time, I will have to make this for him! Also, I’m a big sauerkraut fan too 🙂

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