Jalapeno Thousand Island Dressing
Servings
6Serving size
1/4 cup (2 tablespoons)This recipe can be multiplied and keeps well, refrigerated, 4-5 days. Note that cooking time does not include chilling time.
Ingredients
| 1 quart Water |
| 1 large Egg(s) |
| 1/3 cup Fat free mayonnaise |
| 1/3 cup Nonfat Greek Yogurt |
| 2 Tbsp. Low sodium ketchup |
| 1 Tbsp. Pickle relish, sweet |
| 1 Tbsp Shallots, raw (minced) |
| 2 Tbsp. Pickled jalapeno peppers (minced) |
| 3 Tbsp. Celery, raw (finely diced) |
| 1/16 tsp. Cayenne pepper |
| 1/4 tsp. Paprika |
| 1/8 tsp., ground Black pepper |
| 1/8 tsp. Salt |
Instructions
Remove the egg from the hot water and let stand while mixing the other ingredients.
Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, jalapeno, celery, cayenne, paprika, pepper and salt together in a small mixing bowl.
Crack the egg shell and then run under cool water. Peel the hard boiled egg and then chop coarsely. Add it to the dressing and stir well.
Place the dressing in a storage container and refrigerate for at least an hour before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The origins of Thousand Island Dressing are attributed to a number of cooks, and that’s a shame, because whoever made it first should get credit for a great recipe. It seems irreverent to mess about with a great recipe (even though there is not really a “standard” one), but the idea of a spicier version was just too tempting.
Adding pickled jalapenos and a bit of spice really makes this dressing something special. Make this at least a few hours before using, because the flavor from the peppers will slowly permeate the dressing. If you want to make it a bit spicier, add more cayenne or even a bit of chipotle powder.
Try this as a spread for sandwiches, as a topping for tacos in place of salsa, or use it as a dressing mixed in with finely shredded cabbage for a fantastic cole slaw. (Sorry, the cole slaw will not be safe for Coumadin users.)