Prep 5 mins
Cook 5 mins
A little piece of heaven. The pungent flavor of the asiago and black pepper works well with more bitter greens like field greens and spinach. Pair with dried fruit and nuts on the salad and you have a salad lover's dream. This recipe makes ALOT of dressing, so cut in half if you don't have a large household. Buy high quality asiago cheese in a block and use a shredder at home to shred it before blending if you want.
- 2 cups light sour cream
- 2 cups canola oil mayonnaise
- 1⁄2 cup red wine vinegar
- 1 1⁄2 tablespoons black pepper
- 1 cup fat-free half-and-half
- 2 cups asiago cheese
- 1 tablespoon salt
- 1 tablespoon garlic powder
- Blend in food processor until thick but fairly smooth.
Definitely better than any store bought version. The only change I made was using fresh garlic instead of powder and it was awesome. Thank you.
My other half is a parmesan nut, so this recipe really called to me, & although I did cut it down by half, it was still a lot of dressing! Not to worry, as a friend of mine who was here while I was making managed to walk away with a portion of the finished product! This dressing is a huge notch above what I could buy at the store, & the recipe is definitely a keeper! Thanks for posting it! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]