For a creamier dressing, consider using homemade mayonnaise. If you prefer a chunkier texture, use dill pickle relish instead of sweet pickle relish, or finely chop some pickles and add them. A pinch of cayenne pepper can add a pleasant warmth. This dressing can be stored in an airtight container in the refrigerator for up to one week.
Quick Thousand Island Dressing
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING12 People
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VIEWS93
Elevate your everyday dishes with this lusciously tangy and subtly sweet Thousand Island dressing. Ready in mere minutes, it's a vibrant addition to salads, a delectable spread for Reubens, or a secret weapon for transforming burgers and wraps.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol7 mg
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Fiber0 g
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Protein0 g
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Saturated Fat2 g
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Sodium207 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium-sized bowl, gently combine the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, horseradish, and paprika. (2 minutes)
02 Step
Recipe View Whisk thoroughly until all ingredients are fully incorporated and the dressing is smooth and homogenous. (3 minutes)
03 Step
Recipe View Taste and adjust seasonings as desired. For a sweeter dressing, add a touch more relish or ketchup. For more tang, add a tiny splash of lemon juice or vinegar. For a spicier kick, increase the horseradish. (2 minutes)
04 Step
Recipe View Cover the bowl tightly with plastic wrap or transfer the dressing to an airtight container. (1 minute)
05 Step
Recipe View Refrigerate for at least 30 minutes to allow the flavors to meld and deepen. This also helps the dressing to thicken slightly. (1 minute)
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RECIPE REVIEWS
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Eloy Kub
Jun 25, 2025This recipe is so easy and tastes way better than store-bought! I'll never buy Thousand Island again.
Curtis Schaefer
May 1, 2025I added a little bit of chopped red onion and it gave it a great flavor! Thanks for the recipe!
Geo Casper
Feb 25, 2025The horseradish really makes this dressing pop! I used it on my Reuben and it was amazing.