Creamy Parmesan Dressing is a kitchen must have. As in you must have it.
This Creamy Parmesan Dressing is perfect on salads, sandwiches, pastas and meats. Think you can’t make your own dressing at home? YES YOU CAN!
I went out to lunch with a bunch of my colleagues the other day. We had a great lunch, and I actually ordered something different than usual.
Can I digress for a moment? Is anyone else JUST LIKE ME where they always order the same thing when they go out? No matter what? Because the new food might not be as good as the food you already know you love? It’s an illness I swear. But I am determined to overcome this. Because if I don’t I’m going to have to deal with FOMO. (Fear of Missing Out, I know, I’m now over 40, I also need explanations of all of these acronyms)
I ordered a farro dish that was amazing. Really amazing. Better than my usual dish (maybe I am over that pesky order the same thing every time illness). The farro was lightly coated in a creamy parmesan dressing. I knew I wanted to recreate the dish, but I also knew I would need to start with creating the dressing. Oh sure, I could have used a store bought creamy parmesan dressing, after all there a million to choose from. But I really wanted to do it from scratch. Because it’s always better homemade.
Farro is one great way to use this creamy parmesan dressing. But it can also be used on salads, sandwiches, pasta salad, vegetables, you name it. And that my friends is versatility. Didn’t I already say you must have it?
Creamy Parmesan Dressing. A kitchen staple, indeed.
Creamy Parmesan Dressing
A kitchen staple, this Creamy Parmesan Dressing is a breeze to make and tastes great on everything!
Ingredients
- 1/2 cup greek yogurt
- 1/2 cup buttermilk
- 3 Tablespoons mayonnaise
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic, minced (approximately one large clove)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon white wine vingear
- 1/2 teaspoon kosher salt
- 1/8 teaspoon fresh cracked black pepper
Instructions
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In a small bowl, whisk together greek yogurt, buttermilk, and mayonnaise until well combined.
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Add parmesan cheese and combine well.
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Add remaining ingredients and whisk until smooth. Add more buttermilk if needed to get your desired consistency.
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Transfer to a glass container and allow to chill for at least one hour, preferably overnight.
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Store in a glass container in the refrigerator for up to 5 days.
Recipe Notes
This dressing is better when refrigerated before using, but that isn't absolutely necessary if you're pressed for time. This recipe will make 8 servings (2 Tablespoons per serving).
Do you have a favorite “homemade” salad dressing? We found a few more that you might want to add to your list!
Avocado Lime Cilantro Dressing from Low Carb with Jennifer
Honey Lime Vinaigrette from The Love Nerds
Honey Poppyseed Dressing from Trial and Eater
Whole Orange and Thyme Vinaigrette from Whole Food Bellies
Paleo Green Goddess Dressing from My Suburban Kitchen
Low Carb Keto Ranch Dressing from Wholesome Yum
and our very own White Balsalmic Vinaigrette, Pomegranate Vinaigrette, and Cilantro Chipotle Dressing.
Let us know what your favorite salad dressing is below! Snap a picture and add #WithTwoSpoons so that we can see it!
I certainly agree a homemade dressing is best. I find that the bottled variety has an odd taste I just don’t like. Your Parmesan dressing would make any food taste much better.
Thanks, Marisa! I agree, homemade is best (and turns out EASY too!)
I’ve got to give this a try! Parmesan is always a favorite.
Yummy and easy!
I love that you make your own homemade dressings…I bet this is so much better than bottled dressing!
So much better! And it turns out homemade dressings are SO easy!
Mine came out too thin (used almond milk instead of buttermilk). How can I thicken it? Thanks!
Hi Karen! Buttermilk is going to be naturally thicker than almond milk so I would suggest increasing the amount of yogurt. Add in your mayo and then start to slowly whisk in your almond milk, stopping when you see a consistency you prefer. You will also lose some of the acidity when substituting out the buttermilk, so you may want to add in a small extra splash of white wine vinegar. Good luck!
Follow the recipe? Buttermilk is much thicker than almond milk.
I also always order the same thing when I eat out! I know I love it all ready and I’m so afraid I’ll regret not ordering it! I love the sound of the creamy dressing! I can think of all sorts of uses for it!
It’s so hard to break free!