Russian Dressing & Dip


TVWBB Olympian
I'm not sure I've had Russian dressing before, I think I've had it confused with Catalina for many years.

I googled it this morning, saw how close it was to Thousand Island which I made a few years ago, & decided to give it a try....I think the horseradish sold me on the idea.

"Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce.

Yield: Makes about 1 1/4 cups
ACTIVE TIME 10 minutes
TOTAL TIME10 minutes


1 tablespoon finely chopped onion
1 cup purchased or homemade mayonnaise
1/4 cup ketchup-style chili sauce or ketchup (I used ketchup)
4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
1 teaspoon hot sauce, preferably Frank's Red Hot Sauce (I used Franks original)
1 teaspoon Worcestershire sauce
1/4 teaspoon sweet paprika (I used cayenne, I think I only have smoked paprika but couldn't see it)
Fine sea salt


In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.


While looking around, I searched to see if food wishes had a recipe for Russian dressing (not that I saw), but then I found something else that looked interesting:

Hot Baked Reuben Dip

Shawn W

TVWBB Emerald Member
I don't much care for Kraft Russian dressing but this sounds great! I'll be doing this soon using the chili sauce and for my liking extra hot horseradish

thanks for the post


TVWBB Olympian
I hope you like it!

The first batch lasted 4 days, I made another batch I think on Friday but I free-handed everything & used a little extra hot sauce and 1 clove of raw smashed garlic. The garlic added a little bite, something definitely extra! I went to visit some family the next day and made a mostly original version for them (left my garlic addition out). I went from memory & it wasn't quite right, then I remembered I'd forgot to add cayenne & hot sauce. Perfecto!


TVWBB Olympian
I made this again today. At first I made it as specified, but it was missing something. I'll give my dressings a couple hours to develop, but it was still lacking so I grated probably 1 garlic clove (I did a little over half of a large clove this time, so probably = 1 regular clove) and it was back like I like it.

If I was more used to Russian dressing I might have a different preference, but I happen to like it with the garlic addition! I also used a touch more horseradish sauce than called for (tail end of a bottle), and extra minced onion (white) would've been just fine.

This is a strange dressing but it's grown on me. I plan on trying some Thousand Island again, and then maybe somehow steer it this way.


TVWBB Olympian
I finished up my last batch from a couple weeks ago this morning on celery sticks, & made another. Last time I just used finely minced onion - this time I squeezed the onion through a garlic press, & followed that with a small clove of garlic.

CaseT posted a recipe for Russian dressing that I thought was interesting, but I'm short of pickle relish so maybe I'll try his with the addition of pickle relish next time.

CaseT's thread:

the recipe he posted that I haven't tried:
1/2 cup mayo
1/4 cup pickle relish (My wife and I prefer dill. Original recipe calls for sweet)
3 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon (I go heavy and use extra hot) horseradish
1 teaspoon onion powder
1 teaspoon Worcestershire sauce (you can sub Henderson's relish)