Go Back
–+ servings
Print

Creamy Parmesan Peppercorn Dressing

Creamy Parmesan dressing is really easy to make. Freshly grated parmesan cheese mixed with mayo, greek yoghurt, garlic, freshly squeezed lemon juice and peppercorn. Toss some fresh garden salad with this dressing or use it for pasta salads, it is quite versatile.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Servings 1.5 cup
Calories 643kcal
Author Subhasmita

Ingredients

  • ½ cup Mayo
  • ½ cup Greek Yoghurt
  • ¼ cup Freshly Grated Parmesan Cheese
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Sugar
  • ½ teaspoon Salt
  • ½ teaspoon Freshly Cracked Pepper (can be increased up to 1 teaspoon)

Instructions

  • In a glass jar(with lid), blender or a container add all the ingredients and mix well until it looks creamy.
  • Use it on a fresh green garden salad or pasta salad or serve as a dip.

Notes

  • Use freshly grated parmesan cheese. Bottled or packaged cheese are often tossed in flour, which when added to the dressing gives a wired taste. 
  • You can also use sour cream instead of greek youghurt. 
  • This stays well up to 3 days in the refrigerator. 

Nutrition

Serving: 1cup | Calories: 643kcal | Carbohydrates: 7g | Protein: 14g | Fat: 62g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1547mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 293mg | Iron: 1mg