Creamy Parmesan-Peppercorn Dressing

makes about 1 1/2 cups


2/3 cup whole milk large curd cottage cheese

2/3 cup buttermilk

1/3 cup freshly grated Parmigiano-Reggiano cheese

4 teaspoons white wine vinegar

1 medium garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly grated ground black pepper


In the bowl of a food processor or blender, combine the cottage cheese, buttermilk, Parmigaino-Reggiano, 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!  


Printed from thegalleygourmet.net