Thousand Island Dressing

Name: Thousand Island Dressing
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 1 cup mayonnaise; 1/4 cup bread and butter pickles (finely chopped (see note 1)); 1/4 cup ketchup ((see note 2)); 2 teaspoons lemon juice or white vinegar; 1 clove garlic (minced); salt (optional)

This Thousand Island dressing is creamy, slightly tangy, and spoonable — thick mayonnaise brightened with lemon (or white vinegar), sweet-but-briny bread-and-butter pickles, ketchup, and a hit of minced garlic for savory depth.

It comes together in about 2 minutes and yields 1 1/2 cups (12 two-tablespoon servings), perfect for slathering on burgers, spreading on sandwiches, or tossing into a salad. For a classic burger pairing try it on a warm bun from Homemade Hamburger Buns.

Why You’ll Love This Dressing

Fast, no-cook, and spoonable—this dressing balances cream, sweet pickle crunch, and a hint of acidity so it brightens rather than overwhelms whatever you serve it with.

No cooking required — just whisk and it’s ready.
Spoonable texture that clings to burgers and sandwiches.
Uses pantry basics with one simple fresh note (garlic).
Makes 1 1/2 cups so you’ll have enough for multiple meals.

Make it ahead and keep it covered in the fridge for ready-to-use sandwich and burger sauce any night of the week.

Ingredients You’ll Need

1 cup mayonnaise: Mayonnaise provides the creamy, emulsified base and richness that carries the other flavors.
1/4 cup bread and butter pickles, finely chopped (see note 1): Finely chopped bread-and-butter pickles add sweet-briny crunch and body; chop small so the dressing stays spoonable.
1/4 cup ketchup, (see note 2): Ketchup supplies sweetness, tomato tang, and the classic rosy color associated with Thousand Island.
2 teaspoons lemon juice or white vinegar: Lemon juice or white vinegar adds bright acidity to cut the richness and balance the sweetness.
1 clove garlic, minced: Minced garlic gives a fresh savory bite—use finely minced so it blends smoothly into the dressing.
salt, optional: Salt is optional and used to taste to lift and sharpen the combined flavors.

How to Make It

In a small bowl, whisk together 1 cup mayonnaise, 1/4 cup finely chopped bread-and-butter pickles, 1/4 cup ketchup, 2 teaspoons lemon juice or white vinegar, and 1 clove minced garlic until smooth and evenly combined.
Add salt to taste (recommended 1/2 teaspoon). Stir once more, then use immediately or refrigerate covered for up to 4 days.

Pickle Choice & Texture

Use 1/4 cup finely chopped bread-and-butter pickles for the right sweet-briny flavor and small crunchy bits that won’t dominate the dressing. Sweet pickle relish is not recommended here because it’s heavier and wetter and can make the dressing too loose.

If pickles seem wet, drain or pat them dry before chopping.
Chop as small as possible for a smooth, spoonable texture that clings to sandwiches.
Reserve a little pickle liquid only if you want to loosen the dressing slightly—add sparingly.

Adjust Flavor Balance

This recipe balances richness, sweetness, and acidity. Use lemon juice for a bright, fresh lift or white vinegar for a sharper tang. Adjust salt and acidity in small increments and taste as you go.

To brighten, add an extra 1/4 teaspoon lemon juice at a time.
To tone down sweetness, increase the acid slightly or reduce the ketchup by a tablespoon.
For a touch more savory depth, follow the recipe’s garlic amount (1 clove) and add salt to taste (start with 1/2 teaspoon).

Quick Tips

Keep it spoonable: Chop the bread-and-butter pickles finely and, if they look wet, pat them dry on a paper towel first to avoid thinning the dressing.

Salt guide: Start with the author’s suggestion of 1/2 teaspoon salt, then taste and add more only if needed—pickles and ketchup already carry salt.

Ketchup swap: If you prefer a slightly spicier, less-sweet note, substitute chili sauce (such as Heinz chili sauce) for the ketchup.

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Frequently Asked Questions

Sweet pickle relish is not recommended for this recipe because it’s wetter and heavier; it can thin the dressing and change the texture. Use finely chopped bread-and-butter pickles and drain them if necessary.

Store the dressing covered in the refrigerator for up to 4 days.

To reduce richness without changing the flavor profile, choose a reduced-fat mayonnaise. Make adjustments gradually and taste as you go.

Ready in Minutes

This Thousand Island dressing is a simple way to elevate burgers, sandwiches, and salads with minimal effort—whisk, chill if desired, and serve.

If you’re pairing it with sandwiches, try the homemade bun recipe linked above or serve it alongside a simple grated vegetable salad for a quick meal.

This Thousand Island dressing is creamy, tangy, and slightly sweet, made with mayonnaise, chopped bread-and-butter pickles, ketchup, lemon juice (or vinegar), and minced garlic for a classic, spoonable texture. Ready in about 2 minutes, it yields 1 1/2 c. (12 two-tablespoon servings) and can be made ahead for sandwiches, burgers, or salads.

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Prep Time:1

Cook Time:1

Total Time:2

Course: Condiment

Keyword: salad dressing, Thousand Island

Ingredients

1 cup mayonnaise
1/4 cup bread and butter pickles finely chopped (see note 1)
1/4 cup ketchup (see note 2)
2 teaspoons lemon juice or white vinegar
1 clove garlic minced
salt optional

Instructions

In a small bowl, whisk together 1 cup mayonnaise, 1/4 cup finely chopped bread-and-butter pickles, 1/4 cup ketchup, 2 teaspoons lemon juice or white vinegar, 1 clove minced garlic, and salt to taste (recommended 1/2 teaspoon).
Use immediately or refrigerate covered for up to 4 days.

Notes

Pickles:Sweet pickle relish sounds like an easy substitute, but it’s too heavy and wet in this dressing. Not recommended.

Ketchup:Some recipes use chili sauce (such as Heinz chili sauce), so feel free to substitute that if you prefer.

Yield:This recipe makes 1 ½ c. dressing or 12 servings, 2 Tbsp. each.

Storage:Store covered in the refrigerator for up to 4 days.