Creamy Homemade Poppy Seed Dressing

Sweet and tangy, this Creamy Poppy Seed Dressing is easy to make and so versatile! Drizzle it over salads, berries, fruit salads, and even fish or chicken for a satisfying flavor boost.

This easy and delicious homemade Poppy Seed Dressing recipe is made with quality ingredients, and adds a sweet, tangy burst of flavor to salads, fruit, and even fish or chicken!

Jump to:

• Poppy Seed Dressing Ingredients
• How to Make Homemade Poppyseed Dressing
• Storage
• Delicious Ways to Use Poppy Seed Dressing
• More Homemade Salad Dressing Recipes
• Creamy Poppy Seed Dressing

Poppy Seed Dressing Ingredients

• Poppy seeds: It's important to buy properly processed, poppy seeds. Always buy seeds from well-known brands or grocery stores, and avoid sketchy online vendors.
• Mayonnaise: You can use store-bought or homemade mayo: just make sure it’s full-fat.
  • Do not use Miracle Whip. We are a Miracle Whip family, so I say this with both understanding and appreciation; MW is not mayonnaise. Do not ever, ever sub it into this or any other non-sandwich-filling recipe calling for mayo.
• Vinegar: We like to use cider vinegar for this recipe. Another great option is to use a flavored or fruit-infused vinegar (i.e., raspberry vinegar, etc.). You can use plain white vinegar; however, the resulting dressing will be a bit more astringent.
• Onion: Use a sweet onion or red onion. (Red onion will make your dressing pink!) Grated onion is one of your grandma's secret ingredients. Be sure to use both the onion and the onion juices.
• Mustard: Use plain dry mustard. You can sub in Dijon mustard, or any other kind of mustard if you'd like.
• Salt: We use kosher salt.
• Milk: Optional; use only if you feel the need to thin the dressing down.
• Xanthan gum: This is a natural thickener that helps bind and stabilize the dressing. It can be found the bulk food area of many stores. Using it is totally optional to this recipe. 

How to Make Homemade Poppyseed Dressing

Blender Prep: Add all the ingredients except the poppy seeds to a medium bowl or canning jar. Use an immersion blender to blend all the ingredients together until smooth. Stir in the poppy seeds until well combined.

Manual Prep: In a medium bowl, whisk all ingredients except milk together until smooth.

• For thinner dressing: Add a little milk when you blend ingredients.
• For thicker dressing: Blend ⅛ teaspoon xanthan gum into the mixture.
  • It is important to thoroughly blend the xanthan gum into the mixture; don't just stir it in with a spoon.
  • Xanthan gum does not work immediately; the dressing will set up in the fridge after in 30 minutes to an hour.

Taste and adjust seasonings to taste. Transfer dressing to a clean jar with a lid.

Refrigerate at least 30 minutes to allow the dressing to set up. Shake well before using.

Storage

This creamy poppy seed dressing can easily be made ahead of time. When stored in a mason jar or other airtight container in the fridge, it will keep for 3-4 weeks.

Delicious Ways to Use Poppy Seed Dressing

• Green salad: Toss dressing with mixed greens, nuts, and crumbled feta for a refreshing and flavorful salad. (We love it over a pear and Gorgonzola salad!)
• Fruit salad: Drizzle dressing over a fruit salad to add a sweet and tangy element. It pairs well with fruits like berries, melons, and citrus.
• Chicken Salad: (This is one of my favorites!) Combine poppy seed dressing with shredded chicken, mixed greens, and chopped veggies for a delicious, satisfying meal.
• Slaw: Mix with finely sliced cabbage , shredded carrots, and sweet corn kernels for a unique and versatile slaw.
• Grilled Vegetables: Brush dressing on grilled vegetables for a tangy-sweet glaze.
• Sandwiches and Wraps: Use this dressing as a spread on sandwiches or wraps. It pairs well with turkey, chicken, or even vegetarian options.
• Marinade: Poppy seed dressing works especially well as a marinade for chicken or pork.
• Quinoa or Grain Bowls: Drizzle dressing over quinoa or grain bowls for added flavor.

More Homemade Salad Dressing Recipes

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Originally published January 17, 2014. This post has been updated with new content, images, and recipe instructions to improve reader experience.