Creamy Garlic
Parmesan Dressing
A rich, tangy, restaurant-quality dressing that doubles as a veggie dip — and nobody will ever guess what's in it. Blended smooth in a food processor, this high-protein dressing delivers big garlic Parmesan flavor with a fraction of the calories of a store-bought version. Keep a jar in the fridge all week.
- ½ cup 2% cottage cheese
- ½ cup plain non-fat Greek yogurt
- ⅛ cup Parmesan cheese, grated
- 1 tbsp white wine vinegar
- ½ tsp Worcestershire sauce
- 2 cloves garlic, crushed
- ¼ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp water (to thin, if needed)
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1
Blend until smooth
Add the cottage cheese, Greek yogurt, Parmesan, white wine vinegar, Worcestershire sauce, garlic, salt, and pepper to a food processor or blender. Blend on high for 60–90 seconds until completely smooth and creamy — no lumps, no cottage cheese texture. Scrape down the sides once during blending to make sure everything is fully incorporated.
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2
Adjust consistency
Taste and adjust seasoning — add a pinch more salt, an extra splash of vinegar for tang, or more Parmesan for a stronger flavor. If the dressing is thicker than you'd like, add water one tablespoon at a time and blend again until you reach your preferred consistency. Thicker is great for a dip; thinner works better as a pourable salad dressing.
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3
Chill & store
Transfer to a jar or airtight container and refrigerate for at least 30 minutes before using — the flavors meld and the garlic mellows beautifully as it chills. Keeps in the fridge for up to 5 days. Give it a stir before each use as it may thicken slightly overnight.
- The secret ingredient: Blending cottage cheese completely smooth removes all texture — the finished dressing is silky and creamy with no trace of cottage cheese. It's the highest-protein base you can use and nobody will ever know.
- Dressing vs. dip: For a pourable salad dressing, add 1–2 tablespoons of water to thin it out. For a thick veggie dip, leave it as-is — it holds its shape perfectly on a plate alongside raw vegetables.
- Garlic tip: For a milder garlic flavor, use roasted garlic instead of raw — it becomes sweet and mellow rather than sharp. For maximum garlic punch, add an extra clove.
- Great on: Romaine salads, the Apple Walnut Feta Salad, drizzled over the Grilled Bruschetta Chicken, or as a dip for celery, cucumbers, and bell pepper strips.
- Make a double batch: This dressing keeps for 5 days and disappears fast — making a double batch at the start of the week means you always have something ready to pull together a quick salad or snack plate.