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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
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Creamy Parmesan-Peppercorn Dressing
Equipment
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
When I read the title of this, I first read it as "popcorn dressing", and I was like, what? I clearly haven't had my coffee yet this morning. Looks great!
Adrienne-
Ha-ha! That made me laugh. Thanks, I hope you enjoy it:)
That made me laugh too- but then it made me think- maybe it would also be lovely on some grilled corn on the cob… Will keep it marked for next summer. Thank you!
This looks excellent! I adore homemade dressing and I haven't tried a peppercorn one yet. I just made a note to try this one soon. Thanks!
Tori-
Corn on the cob– not a bad idea:)
Mary-
Thank you! Hope you enjoy it as much as we do.
I don't usually serve creamy type dressings because of all the mayo or cream so I'm excited to try this yummy sounding dressing – thanks Nicole!
I have been looking for this recipe for a long long time…. it is sooo sooo good!
Thanks!
Would this dressing work for a pasta salad dressing?
I haven't tried it. But if you do, add it to the pasta once it has cooled.
Do you think this dressing would be thick enough to use as a dip for potato wedges? Looks great!
Yes. Enjoy!