It’s that time of year …
Have I got an EXCELLENT recipe to share with you today!! *Repost Alert!*
I’m so stinkin excited … you really gotta give this a try … honestly!!
Yes, I have a few other creamy dressing recipes, and yes, there is one that’s dairy free … but this one? This one is THE ONE to make!
Uh huh, it is!
Easy? Yes. If you have an immersion blender (you know, those stick things?) … this recipe does not require heavy whisking, a blender or food processor. And before you ask, I have NO idea how it would work with one of those options, I’ve only made it with the immersion blender. Don’t have one? Do yourself a favor, grab your 20% off coupon from Bed Bath & Beyond and go pick one up for $15 … OR cash in some of your Swagbucks for an Amazon gift card … you will be glad you did after you make this recipe!! Promise!
Ok, lets hop to it and share this baby!
1 egg, room temperature
1 cup light olive oil
1 tbs lemon juice
2 tbs red wine vinegar
1 tsp salt
2 tsp black pepper
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 can of coconut milk
2 tbs of dried parsley
1/2 tsp dried dill
I had picked up a couple of these boxes of coconut milk a few months ago to try with some other recipes I have and really like the ease of only using a half of a box … just a slight issue though when you put in the fridge as you have to squeeze it out when it becomes solid … just a heads up.
Grab yourself a quart size large mouth canning jar or any other jar that has a wide opening (wide enough for stick to go in).
Drop in all ingredients as listed.
Insert stick blender all the way to bottom of jar and turn on, leaving the blender on the bottom of jar.
Once it starts to incorporate go ahead and move around the blender til every thing is incorporated and fluffy.
Taste and if necessary, add additional seasoning.
You can modify this recipe to become a creamy italian dressing … omit the parsley and dill and add 2 tbs of italian seasoning instead … pretty tasty too!
forward to sharing with some of these GREAT
Parties … go check them out!
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