Parmesan Peppercorn Greek Yogurt Dressing Recipe — A healthy version of a classic creamy dressing perfect for a salad or dip!
It’s Cinco de Drinko!
de Mayo. de Drinko. To-may-to. To-ma-to.
And I have a totally non-Mexican recipe to share with you!
But one that has been in the post archives for a good year now. So what better way to bust it out of the vault like a Disney movie than during national flippin’ SALAD MONTH?!
It’s a thing. I didn’t make it on my own. But I should have at least been on the voting committee since 2 a day salads are the norm for me most days. Not bitter at all though.
I’m usually not one for creamy dressings..or dressings at all most days. Usually mustard or salsa is a standard fill-in for dressings on my many a meal salads, despite my best intentions of making my own.
That is until I had parmesan peppercorn dressing. It’s creamy, but has that peppery hand to the face bite that regular ol’ ranch can’t give me. So I knew I had to make it my own, and of course invite Greek yogurt to the non-Cinco de Mayo related fiesta.
You can use full-fat, non-fat, kinda chubby, or any yogurt that you so desire. I used non-fat cuz that’s what I had on hand, but since full-fat is pretty much sour cream to me anyways, I bet it would make a fine stand-in for it in this recipe.
But just don’t let salad month kill your vibe on this. It’s a perfect dipping companion for raw and cooked veggies alike, and I wouldn’t even put it past me to slather a spoonful on a sammich. Maybe even dip your slice of pizza if you’re one of them folks.
But while we’re here, why not put it on a taco or tortilla chip. I won’t judge. 🙂