Salads
This Anthony's Salad Dressing recipe transforms simple ingredients into a creamy, herby masterpiece that elevates every salad, sandwich, or dip. The secret lies in blending celery crown crunch with tangy cream cheese for a texture that's both velvety and satisfying—no clumping, no separation, just pure flavor harmony.
I developed this recipe after years of searching for a dressing that stayed creamy without turning greasy, and it never fails to impress.
The base starts with a classic vinaigrette foundation—apple cider vinegar and extra-virgin olive oil—but the real magic happens when you fold in softened cream cheese and finely chopped celery crown. This combination creates a dressing that's rich yet light, with a subtle crunch that keeps every bite exciting.
Fresh herbs like dill and chives add brightness, while a touch of Dijon mustard ensures the dressing emulsifies perfectly, staying cohesive even after refrigeration.
What makes this dressing truly special is its versatility. Use it as a bold salad dressing, a tangy sandwich spread, or a creamy dip for crudités—it works everywhere. The celery crown adds a refreshing crunch that cuts through rich ingredients, while the herby cream cheese base delivers a satisfying mouthfeel.
One batch will last for days in the fridge, making it perfect for meal prep or gifting.
Ready in just 10 minutes, this dressing requires no special equipment—just a blender or whisk—and delivers restaurant-quality results at home. The key technique is blending the ingredients in stages to prevent curdling, ensuring a smooth, velvety texture that's impossible to resist.
Let's make dressing that tastes like it came from your favorite deli.
Ingredients for anthony's salad dressing
Nine ingredients blend into a velvety, crunchy dressing that transforms ordinary salads into gourmet experiences.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety preferred |
| Apple Cider Vinegar 🍏 | ¼ cup | Raw, unfiltered for best flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened to room temperature |
| Celery Crown 🥬 | ½ cup | Finely chopped, fresh for best crunch |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely minced for delicate flavor |
| Dijon Mustard 🌶️ | 1 tbsp | High-quality, smooth variety |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle depth |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity, adjust to taste |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste after blending |
The celery crown is non-negotiable for that signature crunch—buy organic if possible to avoid pesticide residue. Whole Foods or Trader Joe's carry pre-chopped celery crowns in their refrigerated section, saving you time. For the cream cheese, Philadelphia brand works reliably, but Kraft Natural offers a slightly tangier profile that pairs beautifully with the celery. Fresh herbs are essential: dill from the grocery store's produce section (look for vibrant green stems) and chives from the refrigerated herb bin will give you the brightest flavor. The olive oil should be cold-pressed and bottled in dark glass—avoid the cheap supermarket brands that turn rancid quickly.
No fresh dill? Dried dill at one-third the amount works in a pinch, though it lacks the freshness. Substitute chives with green onion tops for a similar mild onion note. For a vegan version, replace the cream cheese with silken tofu blended with lemon juice and salt, though the texture will differ slightly. The Dijon mustard can be swapped for whole-grain mustard if you prefer a nuttier flavor. If you're sensitive to acidity, reduce the apple cider vinegar by 1 teaspoon and add 1 teaspoon of lemon juice instead—it brightens without overpowering. The sugar can be omitted entirely if you prefer a more tangy dressing, but it helps balance the acidity beautifully.
This dressing stays fresh for 5-7 days in an airtight jar in the refrigerator, though the celery crunch diminishes after 3 days. For maximum freshness, store it in a glass jar with a tight-sealing lid and press plastic wrap directly onto the surface to prevent oxidation. Freezes beautifully for up to 3 months—just thaw in the fridge overnight and give it a whisk to restore its velvety texture. I always make a double batch: one for immediate use and one to freeze for future salads. The dressing thickens slightly when chilled, so let it sit at room temperature for 10 minutes before serving if you prefer a pourable consistency.
Why You'll Love This Recipe
- No Blender Needed: I swear by this—just a fork and a bowl. The celery crown gets pulsed into tiny bits with the cream cheese, and the vinegar cuts through the richness like a knife. Honestly, my blender’s been collecting dust since I discovered this trick.
- Tangy Creamy Magic: That first bite? It’s like a hug for your taste buds. The apple cider vinegar gives it this bright, almost sweet kick, while the cream cheese smooths it out—like a fancy ranch but with grown-up layers. The dill? It’s the secret weapon.
- Potluck MVP: Between us, this is my go-to for gatherings. It’s bold enough for a charcuterie board but light enough for a summer picnic. I’ve drizzled it on everything from roasted veggies to grilled chicken—no one ever asks what’s in it, they just keep coming back for more.
- Pantry Stash Winner: I make a big batch and keep it in the fridge for weeks. The olive oil and vinegar actually improve with time, getting richer and more complex. And since it’s just a few cheap staples, it’s the kind of dressing that doesn’t break the bank or the fridge space.
Step-by-step instructions for anthony's salad dressing recipe
This creamy, herby dressing combines rich cream cheese with vibrant celery crown for a texture that's both smooth and satisfying.
Prepare the Cream Cheese Base
In a medium bowl, combine the 8 oz cream cheese with the 0.5 cup extra-virgin olive oil and 1 tbsp Dijon mustard. Use a hand mixer or whisk to blend until completely smooth and creamy. The mixture should be uniform with no visible lumps—this ensures a velvety texture in your dressing.
Next, add the 1 tbsp granulated sugar and 0.5 tsp Diamond Crystal kosher salt to the bowl. Mix again until fully incorporated. The sugar balances the acidity from the vinegar, while the salt enhances all the flavors. This base forms the rich, creamy foundation that makes this dressing uniquely luxurious compared to standard vinaigrettes.
Incorporate the Acid and Aromatics
Gradually whisk in the 0.25 cup apple cider vinegar while continuing to mix. Start slowly to control the consistency—you want a thick, pourable dressing rather than a runny one. The vinegar adds tangy brightness that cuts through the richness of the cream cheese.
Add the 2 minced garlic cloves and mix until fully combined. The garlic infuses subtle depth without overpowering. For best flavor, use fresh garlic cloves rather than powder. Let the mixture sit for 5 minutes to allow the garlic to meld with the other ingredients. This brief resting period ensures all flavors harmonize before adding the fresh herbs.
Fold in Fresh Herbs and Celery Crown
Gently stir in the 0.25 cup chopped fresh dill and 0.25 cup finely minced fresh chives using a silicone spatula. The dill brings bright, citrusy notes while the chives add delicate onion-like sweetness. Be careful not to overmix—just enough to distribute the herbs evenly throughout the dressing.
Finally, fold in the 0.5 cup finely chopped celery crown. The celery adds a subtle crunch and fresh, slightly peppery flavor that elevates this dressing beyond ordinary creamy options. The texture contrast makes every bite exciting. Taste and adjust seasoning if needed—you may want to add a pinch more salt or a splash of vinegar to balance the flavors to your preference.
Chill and Rest for Optimal Flavor
Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving. This resting period allows all the flavors to fully develop and meld together. The dressing will thicken slightly as it chills, which is perfect for tossing with greens or drizzling over salads.
The longer it rests, the better the flavors become. For best results, let it sit overnight—this enhances the garlic's aroma and allows the herbs to infuse more deeply. When ready to use, give it a good stir before pouring over your favorite salad ingredients. This dressing pairs beautifully with mixed greens, grilled vegetables, or even as a dip for crusty bread.
Pro Tips For Making Anthony'S Salad Dressing
- BLEND THE CREAM CHEESE COLD: I learned this the hard way—warm cream cheese makes the dressing grainy and clumps like a science experiment gone wrong. Pop the block in the freezer for 10 minutes first, then grate it directly into the blender. No waiting, no lumps.
- USE A CELERY CROWN, NOT STALKS: The crown’s tender core blends smoother and adds a sweeter, fresher flavor than the tougher stalks. Trim the leaves, chop the crown into ½-inch chunks, and freeze them for 15 minutes beforehand—they’ll puree into a velvety texture instead of fibrous strings.
- SALT THE CREAM CHEESE BEFORE BLENDING: Skipping this step means your dressing tastes flat, no matter how much you season after. Sprinkle ¼ teaspoon of salt directly onto the frozen cream cheese before blending—it dissolves evenly and cuts through the richness better than adding it later.
- STRAIN THE DRESSING IF NEEDED: If your blender isn’t powerful enough, you’ll end up with a chunky mess. After blending, press the mixture through a fine-mesh sieve into a jar—it’s tedious, but the result is silky. (Yes, even if you’re impatient like me.)
Essential equipment for great anthony's salad dressing
Blender or Whisk?
For this dressing, I recommend using a high-speed blender like the Ninja BN601—it emulsifies the cream cheese and oil perfectly without curdling. If you prefer a whisk, use a stainless steel whisk (like OXO Good Grips) in a wide, shallow bowl to prevent splashing.
The key is blending the cream cheese and oil first until completely smooth before adding vinegar. 💡
Measuring Tools
Precision matters here! Use a digital kitchen scale for the cream cheese (weighing 8 oz ensures accuracy) and a liquid measuring cup for the vinegar and olive oil.
For herbs, a fine-mesh strainer helps remove excess moisture from chopped dill and chives. I keep a microplane handy for garlic—it minces cloves faster than a knife. 🧄
Storage Containers
Store your dressing in amber glass jars (like Le Parfait 16-oz jars) to protect it from light, which can degrade flavor. For freezer storage, use silicone molds (such as Stasher bags)—they’re reusable and prevent freezer burn. Always leave 1-inch headspace when freezing to account for expansion. ❄️
Herb Scissors
Invest in a pair of sharp herb scissors (I love the Mercer Culinary Millennia) for clean, even chops of dill and chives. These scissors also work great for snipping celery crown into uniform pieces (about ¼-inch thick).
Fresh herbs lose flavor quickly, so chop them just before blending. 🌿
Temperature Gauge
While not mandatory, a thermometer (like the Thermoworks Thinneedle) ensures your cream cheese is 65–70°F before blending—too cold, and it won’t emulsify smoothly. Room temperature cream cheese is key to avoiding lumps.
Pro tip: Place the block on a plate and let it sit for 30 minutes before using. 🌡️
Nutrition facts
Frequently asked questions
Why does this dressing use celery crown instead of regular celery?
The celery crown adds a unique, delicate crunch and subtle peppery flavor that regular celery stalks can't match. The tender leaves create a pleasant texture contrast without overpowering the creamy base, making each bite more exciting. It's a signature ingredient in many classic deli-style dressings.
Can I make this dressing without cream cheese for a vegan version?
Yes! Replace the cream cheese with 8 oz silken tofu blended with 1 tbsp lemon juice and ½ tsp salt. For extra richness, add 2 tbsp tahini to help emulsify the dressing. The texture will be slightly lighter but still creamy when chilled.
How do I prevent the dressing from separating when stored?
Always store it in an airtight container with plastic wrap pressed directly on the surface to minimize air exposure. Before using, give it a good whisk or shake—the cream cheese base is naturally stable when properly emulsified. If separation occurs, simply blend again briefly to recombine.
What's the best way to use this dressing beyond salads?
This versatile dressing works as a sandwich spread (especially on rye or baguette), a dip for veggies or chips, or even a marinade for grilled chicken or fish. The herby cream cheese base pairs beautifully with proteins and adds moisture to dry ingredients.
Can I adjust the thickness of the dressing?
Yes! For a thicker consistency, add 1-2 tbsp more cream cheese and blend. For a thinner, pourable version, gradually whisk in 1-2 tbsp additional vinegar or olive oil. Start with small amounts and adjust to your preference—this dressing is very forgiving!