1 Review

I really enjoyed this, but found it much better after it sat in the fridge for a few hours. It was really good the next day. It didn't taste much like a creamy Italian to me at first - more like a Ranch when I first made it. But once the flavors developed, it tasted more like a creamy Italian. I love using yogurt in place of some of the fat. I've been making all my dressings this way for awhile - it's a great trick. Thanks for sharing your recipe :)

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Pinot Grigio January 23, 2010
Creamy Low Fat Italian Dressing