I know most people think ranch is “the king of dressings,” but to that I say, “No!” I love a good, homemade Thousand Island dressing slathered all over a salad, sandwich, burger or just a general, run of the mill flip flop. My mom and I use to go to Reid’s restaurant in Guntersville on Sunday afternoons after church to enjoy a chopped salad drowned in Thousand Island dressing and homemade chicken fingers — give me a minute while I wipe the drool off my keyboard.

The key to my Thousand Island dressing is cottage cheese — please do not leave this out.

Even if you don’t like cottage cheese, this will make you like it.

I also use chili sauce instead of ketchup.

It adds a little something extra that you can’t put your finger on.

Thousand Island Dressing


1 cup of Bama mayonnaise

½ cup of chili sauce, find this on the ketchup aisle of the grocery store.

¼ cup of sweet pickle relish

1 cup of small curd, full fat cottage cheese

¼ teaspoon of salt

1 teaspoon of black pepper or more to taste

You’ll want a good bit of black pepper.


1. Combine all the ingredients in a bowl allow to chill for an hour and enjoy.

Rachel Marion is a lifelong resident of Marshall County and works for Thornton Properties, LLC, in Guntersville as the office manager. She is married to Tom Marion and lives in Arab with their two dogs, Hector and Lola. She has an expansive cookbook collection, follows dozens of food blogs and when she isn’t cooking, she is thinking about cooking. She was raised in a home surround by yummy food made by the loving hands of her grandmother and mother. Nothing says love to her more than filling the bellies of her loved ones and making great memories while doing it.

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