Creamy Parmesan Dressing

I needed a white dressing to go with the White Salad, so I whipped this up out of a few things I had in the fridge. White food can often equal BLAND food and I definitely did not want that.

I wanted an umami punch from the Parmesan cheese. I wound up with a one-two punch. First the cheese, followed by the garlic. Or is it the garlic that comes out swinging first. I’m a garlic freak—maybe that’s why I don’t like vampire movies, books or TV—I put a lot in and LOVE IT.

If you are not-so-much of a garlic fan, put in less because it’s STRONG!!!

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Creamy Parmesan Dressing

Soups & Salads, Gluten-Free
Anything! That’s what I’d recommend putting this dressing on. I thought about drinking it. It can go on any savory salad, as dip for fish fingers or on some thinly sliced rare beef. It would be wonderful drizzled over summer tomatoes. Just make it.


  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Parmesan, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/4 cup water


  1. Puree the garlic, salt and lemon juice in a food chopper or blender.
  2. Add remaining ingredients and process or blend until smooth.
Total time:
Yield: 1 generous cup, but it will not be enough