Creamy Parmesan-Peppercorn Dressing

This is a dressing that appears atop our leafy greens and veggies quite often. Unlike many creamy dressings that call for sour cream and mayonnaise as a base, this one uses cottage cheese and buttermilk. The combination is very creamy with a slight tang.

The recipe calls for whole fat cottage cheese and I do not recommend using low fat. The whole fat provides a nice richness that marries well with the other ingredients. On that note, I strongly urge you to use a quality Parmigiano-Reggiano cheese and freshly ground black pepper. After all, this is a Parmesan and peppercorn dressing.

Enjoy a salad dressed with this dressing along side
Pasta alla Checca
Stromboli
Thick-Cut Steaks
Tuscan Frittata Affogata

Creamy Parmesan-Peppercorn Dressing

By Nicole Prep: 5 minsTotal: 5 mins Servings: 1.5 cups Buttermilk and cottage cheese are the base of this creamy, light, and tangy dressing that everyone will LOVE!

Equipment

• 14-cup food processor

Ingredients 

• ⅔ cup whole milk large curd cottage cheese
• ⅔ cup buttermilk
• ⅓ cup freshly grated Parmigiano-Reggiano cheese
• 4 teaspoons white wine vinegar
• 1 medium garlic clove, minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly grated ground black pepper

Instructions 

1. In the bowl of a food processor or blender, combine the cottage cheese, buttermilk, parmesan, vinegar, and garlic clove. Process or blend until completely smooth. Stir in the salt and pepper. Transfer to an airtight container and store in the refrigerator for up to a week. Stir before using. Enjoy!

Nutrition

Calories: 250kcal, Carbohydrates: 10g, Protein: 22g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 43mg, Sodium: 1539mg, Potassium: 275mg, Fiber: 0.04g, Sugar: 8g, Vitamin A: 480IU, Vitamin C: 1mg, Calcium: 468mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.