Do you get food-obsessed? I’m one of those eaters that will get on a kick and eat the same thing every day for 3 weeks straight, then drop it like it’s hot for a year. There are a few things I never tire of – my morning cereal, for example. That has been a staple since I was 5 years old (maybe longer). But outside of breakfast, my life has been an ongoing series of hot-and-heavy food obsessions (with occasional repeat offenders).
Dilly eggs are one of my current obsessions (as noted last week). Another: homemade thousand island dressing – particularly with cucumber sticks.
That’s the first draft of the recipe sheet that has taken up permanent residence on my kitchen counter for the past month. It’s getting quite messy. It’s time for me to commit this one to my permanent digital collection. I might have to frame that stained, crayola’d version, though. It’s that good.
It’s so good, I could drink it.
OK, I don’t drink it. But I could.
The Best Thousand Island Dressing Ever
Prep Time: 5 minutes
Cook Time: 0
Ingredients (16 oz (2 cups))
For 2 cups of dressing (16oz):
- 1/2 cup Vegenaise or mayo
- 1/2 block (or 6oz) soft silken tofu (such as Mori Nu)
- 4 tablespoons ketchup
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 4 teaspoons relish
- 2 teaspoons minced onion
- 1/4 teaspoon salt
- 2 dashes black pepper
For a double batch – 4 cups of dressing (32oz):
- 1 cup Vegenaise or mayo
- 1 block (or 12oz) soft silken tofu (such as Mori Nu)
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 3 tablespoons relish
- 4 teaspoons minced onion
- 1/2 teaspoon salt
- 4 dashes black pepper
For a Creamy Dressing
Puree all ingredients in a food processor until smooth.
For a Chunkier Dressing
Add all ingredients to food processor except for half of the relish. Puree until smooth, then stir in remaining relish.