Tuesday, April 10, 2018

Parmesan Peppercorn Dressing

This is a delicious dressing for salad or use it for dipping fresh vegetables!
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Parmesan Peppercorn Dressing

Yield: 2 cups
https://www.rachelcooks.com/2018/04/03/parmesan-peppercorn-dressing/



1 cup plain Greek yogurt
1/2 cup buttermilk, more as needed to thin to desired consistency
1/4 cup grated Parmesan cheese
2 tablespoons red wine vinegar
1 tablespoon freshly cracked pepper – SEE NOTE
1 teaspoon kosher salt
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried dill

1. In a large measuring cup, bowl, or jar, mix all ingredients together until blended.

NOTE
As written, this recipe has a fair amount of heat from the pepper. If you use finely ground pepper (the pre-ground kind that you buy in the spice section), you’ll want to cut down significantly on the pepper (1/2 to 1 teaspoon total). Freshly coarse ground pepper is larger and therefore adds less spice in a tablespoon than a fine-ground pepper would. If you’re unsure, start with less and add more as desired.

· If you like it really spicy, add 1/8 to 1/4 teaspoon cayenne pepper.

Nutrition Information
Serving Size: 2 tablespoons

Amount Per Serving:

Calories: 46 Calories
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 194mg
Carbohydrates: 1g
Sugar: 1g
Protein: 4g


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