April 4 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Keto thousand island dressing
Rethink this old standby without the sugar and you are in for an even tastier dressing. Still offering a kick of heat—still sporting little chunks of dill pickles. Just like mom used to make, only better!
USMetric
servingservings
Ingredients
- 1 cup 240 ml mayonnaise
- 1 cup 240 ml crème fraîche or sour cream
- ¼ cup 60 ml mild chili sauce
- 1 (1 oz.) 1 (30 g) shallot, finely choppedshallots, finely chopped
- ½ (2 oz.) ½ (60 g) red bell pepper, finely choppedred bell peppers, finely chopped
- ¼ cup 60 ml dill pickle, finely choppeddill pickles, finely chopped
- 1 tsp 1 tsp tabasco
- salt and pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Mix all ingredients thoroughly in a bowl. Let sit in the refrigerator for at least 15 minutes to let the flavors develop.
- Skip (or reduce) the tabasco if you're using a hot chili sauce. You can also use sugar-free ketchup or tomato paste if you want a milder sauce.
Tip!
A perfect touch to complete that Reuben sandwich on Oopsie bread! This dressing will keep for 4–5 days in the refrigerator; make some extra for dressing your salad later in the week.
Tuong ot sriracha
It's a clear bottle with green squirt top and has a pic of a chicken