You don’t need a bottled packet to make a solid Thousand Island base. This pantry mix keeps the dry seasonings ready to go, so when you want dressing, you only need to stir 1 tablespoon into mayonnaise, buttermilk, chili sauce, and pickle relish for a quick creamy batch with that familiar tangy-sweet bite.
The cracker crumbs do a little quiet heavy lifting here. They help the finished dressing blend smoother and give it a slightly thicker body without fussing with extra starches or gums. It’s practical, inexpensive, and exactly the kind of kitchen shortcut worth keeping around.
Ingredients
Here’s everything you need to make the dry mix, plus the simple add-ins for turning it into dressing.
- 1/2 cup dried parsley flakes
- 1/4 cup finely crushed saltine crackers, about 7 crackers
- 1/4 cup dried minced onion
- 1/4 cup garlic salt
- 1/4 cup onion salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dill weed
To use the mix:
- 1 tablespoon Thousand Island Salad Dressing Mix
- 1 cup mayonnaise
- 1 cup buttermilk
- 1/2 cup chili sauce
- 1/4 cup pickle relish
Instructions
- Measure the parsley flakes, crushed saltine crackers, dried minced onion, garlic salt, onion salt, garlic powder, onion powder, and dill weed into a zip-top bag or airtight jar.
- Seal and shake until the seasonings are evenly combined.
- Store the dry mix in a cool, dry place until you’re ready to use it.
- To make dressing, combine 1 tablespoon of the mix with 1 cup mayonnaise, 1 cup buttermilk, 1/2 cup chili sauce, and 1/4 cup pickle relish.
- Blend well until smooth and evenly mixed, then serve.
Helpful Tips
Crush the saltines very finely before adding them to the mix. Bigger pieces don’t store as neatly and can leave the finished dressing a little lumpy.
If you’re storing the mix in a jar, give it a good shake before each use. The heavier onion and garlic powders settle, because of course they do.
For the smoothest finished dressing, whisk the mix into the mayonnaise first, then add the buttermilk, chili sauce, and relish. That small step helps the dry ingredients hydrate more evenly.
If you want a slightly thicker dressing for burgers or sandwiches, reduce the buttermilk a little. If you want it looser for tossed salad, keep the full amount.
Easy Variations
For a sweeter dressing, use sweet pickle relish. For more tang and a little bite, dill relish works too, though the flavor shifts away from the classic bottled-style version.
Want a dip instead of a pourable dressing? Start with the same 1 tablespoon of mix, but cut the buttermilk back and stir until it reaches the thickness you want.
If you like making your dressings completely from scratch, you might also want to try this Homemade Thousand Island Dressing or keep another jar of Greek Salad Dressing Mix in the pantry for variety.
Serving Suggestions
This dressing belongs anywhere you’d normally reach for bottled Thousand Island. Spoon it over crisp iceberg, drizzle it on a simple side salad, or use it on burgers, deli sandwiches, and wraps.
It also works well with crunchy, fresh salads that need a creamy counterpoint, like Cucumber Onion Salad. If you like keeping homemade dressings on hand, Italian Herb Salad Dressing is another easy pantry staple worth making.
Storage
Store the dry mix in an airtight jar or sealed bag in a cool, dry cupboard for up to 6 months. That’s a practical estimate based on the dried herbs and cracker crumbs being the first ingredients to lose flavor and texture over time.
Once prepared, keep the finished dressing refrigerated in a covered container and use it within 3 to 4 days. Since it contains buttermilk and mayonnaise, treat it like any other prepared refrigerated dressing. For best quality, keep it cold and stir before serving. For general leftover food-safety timing, the USDA recommends using refrigerated leftovers within 3 to 4 days.
💸 Budget101® Price Breakdown: Thousand Island Salad Dressing Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried parsley flakes |
$1.24 |
1/2 C. |
$1.05 |
|
Finely crushed saltine crackers |
$1.88 |
1/4 C. ≈ 1 count ≈ 0.016 cup(s) |
$0.21 |
|
Dried minced onion |
$1.08 |
1/4 C. |
$0.39 |
|
Garlic salt |
$1.08 |
1/4 C. |
$0.49 |
|
Onion salt |
$1.08 |
1/4 C. |
$0.53 |
|
Garlic powder |
$1.24 |
2 T. |
$0.24 |
|
Onion powder |
$1.24 |
2 T. |
$0.19 |
|
Dill weed |
$1.24 |
1 T. |
$0.16 |
|
Thousand Island Salad Dressing Mix |
$1.48 |
1 T. ≈ 1 count ≈ 0.188 cup(s) |
$0.49 |
|
Mayonnaise |
$3.28 |
1 C. |
$0.87 |
|
Buttermilk |
$2.38 |
1 C. |
$0.59 |
|
Chili sauce |
$2.68 |
1/2 C. |
$0.97 |
|
Pickle relish |
$1.62 |
1/4 C. |
$0.21 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$6.39 |
👨👩👧👦 Cost Per Serving |
$0.58 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Parsley Flakes, 0.4 oz
- Saltine Crackers, 16 oz
- Minced Onion, 2.35 oz
- Garlic Salt, 5.25 oz
- Onion Salt, 6.25 oz
- Garlic Powder, 3.4 oz
- Onion Powder, 3.25 oz
- Dill Weed, 0.75 oz
- Thousand Island Salad Dressing Mix, 0.7 oz
- Mayonnaise, 30 fl oz
- Buttermilk, 1 quart
- Chili Sauce, 12 oz
- Pickle Relish, 10 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Thousand Island Salad Dressing Mix
One tablespoon of the mix makes about 2 3/4 cups of finished dressing when you blend it with 1 cup mayonnaise, 1 cup buttermilk, 1/2 cup chili sauce, and 1/4 cup relish. That gives you roughly eleven 1/4-cup servings, which is plenty for a family salad night and then some.
Absolutely. Start with the same 1 tablespoon of mix, then use less buttermilk and stir until it reaches dip consistency. The cracker crumbs and dried onion help thicken it a bit as it sits, so give it 10 minutes before deciding whether it needs more liquid.
Sweet pickle relish gives you the most classic Thousand Island flavor. Dill relish works if you want a sharper, tangier finish, but it will taste less like the bottled version most people expect.
They help the dressing blend smoother and give it a slightly thicker body once the mix hydrates. Think of them as the quiet utility player here, not the flashy ingredient, but you’d notice if they were missing.
Not for the shelf-stable mix. Fresh ingredients add moisture, which shortens storage life fast and can make the blend clump or spoil. Save fresh herbs or onion for the prepared dressing if you plan to use it right away.
Store it in a tightly sealed container in a cool, dry cupboard and use a completely dry spoon each time. If your kitchen runs humid, a small jar works better than a floppy bag because it seals more reliably and protects the cracker crumbs from going stale.
Yes, and this one scales easily because the formula is all volume-based. Double, triple, or quadruple it, then shake very thoroughly so the salts and powders don’t settle into little flavor pockets that surprise the next person. Not in a good way.
Whisk the dry mix into the mayonnaise first, then add the buttermilk, chili sauce, and relish. That gives the dry ingredients a head start on hydration and helps prevent little powdery specks or lumps.
I wouldn’t bother. Mayo- and buttermilk-based dressings usually separate after freezing and thawing, so the texture turns patchy and watery. It’s much better to freeze nothing and make a fresh batch when you need it.
Use it on burgers, deli sandwiches, wraps, or as a dip for raw vegetables and fries. It’s especially handy when you want that creamy, tangy burger-sauce vibe without mixing up a whole separate condiment situation.
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Did you make this recipe? Tell us how you used it and what you served it with in the comments. Your practical tweaks might save somebody else from a boring salad.
pickle relish? sweet, dill, or whatever you like?
I would think the Chili sauce would be sweet enough so I’m thinking dill… Really good question!
what do the crackers do?? could something else gluten free be used