Family Favorites - Creamy Thousand Island Dressing

My favorite dressing for salads is Thousand Island. The bottled dressings you can buy just are not as good as I remember from years ago. I am always on the lookout for a recipe and have tried several. 

  This recipe from The Farm Journal Country Cookbook looked closer to what I remembered eating and so decided to try it. I must say, this is marvelous! Just what I remembered eating, easy to make and really, really good.

  My daughter and grandson were here when I was making it, and I had a hard time stopping them from sampling it before I could get it in the refrigerator to chill. They are not fans of Thousand Island so I was really surprised at their reaction. 

  The dressing is fairly thick and we thought it would make a great dip. Tried it with celery and chips and I think that I will have to start keeping this on hand. This is so good and so easy, that I hope some of you will try it for yourselves.

Creamy Thousand Island Dressing

½ cup salad dressing (I used Miracle Whip)

½ cup chili sauce

1 tsp. Worcestershire sauce

Dash of Tabasco sauce

½ teaspoon salt

¼ teaspoon paprika (I omitted this)

2 tablespoons chopped celery

2 tablespoons pickle relish ( I used sweet)

2 tablespoons chopped pimiento olives

1 teaspoon minced onion

1 hard cooked egg chopped

½ cup dairy sour cream

   Combine salad dressing, chili sauce Worcestershire, Tabasco, salt and paprika in 1 qt. Bowl. Stir in celery, relish, olives, onion and egg; mix well. Fold in sour cream. Chill. Makes one pint. Will keep for one month if tightly capped and refrigerated.