Prep 0 mins
Cook 12 mins
- 1⁄3 cup skim milk buttermilk
- 1⁄3 cup nonfat cottage cheese
- 1⁄3 cup fresh parmesan cheese, grated
- 4 teaspoons wine vinegar
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1 teaspoon coarse black pepper, ground (or more to taste)
- Combine all ingredients in blender or food processor.
- Blend until smooth.
This is a very zesty recipe that gives you some latitude to be creative by adding a little "more" pepper. Best to use real grated fresh pamesan cheese, the bulk grated stuff imparts a grittyness that I did not find pleasent. Takes about 12-15 minutes if you have the ingredients, and if you love this stuff, make a double batch.
I love black pepper in just about anything, and this dressing was one we will have often. Wouldn't change a thing!
I have long been in search of a really excellent pepper parmesan dressing and this one is one of the best I've tried! Who knew that the secret ingredient could be cottage cheese? I used 3 tsp basil white wine vinegar and 1 tsp balsamic vinegar because I ran out of the former. Fresh parm and fresh pepper are vital to the success of this recipe. I actually used full-fat cottage cheese and lowfat buttermilk, rather than nonfat versions. Great over mesculun with a little extra parmesan on top!