This creamy Parmesan Peppercorn Dressing is the perfect dressing if you love ranch but are looking for something new. It's cheesy with a little spice and it's lightened up with Greek yogurt and buttermilk.
1/2cupbuttermilk, more as needed to thin to desired consistency
1/4cupgrated Parmesan cheese
2tablespoonsred wine vinegar
1tablespoonfreshly cracked pepper - SEE NOTE
1teaspoondried parsley flakes
In a large measuring cup, bowl, or jar, mix all ingredients together until blended.
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.