Creamy Italian Dressing

I've never cared one way or the other about Italian Dressing which probably only goes to show that we didn't have it when I was growing up. My husband, however, did and when I tried out this Cook's Country recipe he was delighted. I, too, was delighted despite lack of previous experience. It is a delicious salad dressing.

I pass it along to you in case you are similarly delighted.

Note: I didn't care about a smooth texture and did care about not having to wash my food processor (have I mentioned lately how long it's been since my dishwasher has worked?). So I skipped that part and just whisked instead. Whatever you choose will be just fine.

Also, don't worry if you've let the dressing sit more than 4 days. Magazines have to put those warnings. Be realistic. Take a sniff, stir it up ... if it looks ok, it most probably is.

Creamy Italian Dressing

3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
1 shallot, minced
1 garlic clove, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh basil
1/2 cup olive oil
salt and pepper

Whisk vinegar, Parmesan, shallot, garlic, oregano and pepper flakes in small bowl. Microwave until cheese is melted (vinegar will look cloudy) and mixture is fragrant, about 30 seconds. Let cool.

Process mayo, sour cream, basil, and vinegar mixture in food processor until smooth. With motor running, slowly add oil until incorporated, about 1 minute. Season with salt and pepper. Serve. (Dressing can be refrigerated in airtight container for 4 days.)