It’s St. Patrick’s Day, and though I’m not going to be posting about something traditionally Irish, I did manage to come up with something that’s technically green, or served on something green, at least. Hey, I told you that I have a backlog of recipes, and I’m still back around Christmas. At this rate, you might see a St. Patrick’s Day recipe in July sometime. I should just have a two week marathon posting session so I can get caught up on the recipes.
Anyway, enough about me being an embarrassment to my Irish ancestors. A while back, I went out to dinner with a friend, and the restaurant that we went to (Mexican, by the way) had the tastiest peppercorn dressing. This recipe is my attempt at recreating their creamy peppercorn dressing, and I think that I got pretty close.
Warning: if you don’t want to deal with major garlic breath, you will want to cut down on the garlic — maybe add half or a quarter clove, instead of a whole clove. It’ll still be quite delicious.
1/2 cup sour cream
1/4 cup plain yogurt
1/4 cup buttermilk
1 tsp. Worcestershire sauce
1 clove garlic, grated
1/2 cup freshly grated parmesan cheese (use the smallest side of the grater)
1 tsp. freshly ground pepper
1/2 tsp. kosher salt
1. In a medium bowl, combine all of the ingredients. Stir or whisk until thoroughly combined. Chill for at least an hour to allow the flavors to marry before serving.