This creamy Parmesan dressing is mild and smooth with a strong Parmesan flavor that is balanced by lemon juice, garlic powder and oregano. The inspiration for this ingredient combination was my lemon oregano sauce, which has a similar flavor profile.
Ingredient notes and substitutions:
This dressing has a very mild flavor. If you prefer it sharper, substitute minced or pressed fresh garlic for the garlic powder. (I recommend to use 1 large garlic clove instead of ½ teaspoon of garlic powder.)
What to use it for:
- This dressing is delicious on green salads because the Parmesan adds not just flavor but also substance.
- You can also use this dressing as an alternative to a traditional Caesar dressing. It has a similar umami flavor but without the strong taste of anchovy.
Full Recipe
Creamy Parmesan Dressing with Oregano
This creamy Parmesan dressing has a rich umami flavor that's balanced by lemon juice, garlic powder and oregano.
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Servings: 4
Calories: 167kcal
Equipment:
- measuring cups and spoons
- whisk
- cheese grater
Ingredients:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 ½ teaspoons lemon juice
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon table salt
- 1 ounce grated Parmesan cheese (½ cup)
Instructions:
- Add mayonnaise, sour cream, buttermilk, lemon juice, oregano, garlic powder and salt to a bowl. Whisk together until smooth.
- Stir in the Parmesan. Refrigerate for at least 30 minutes to let the flavors develop.
Notes:
Storage: Store this dressing in the fridge for up to 1 week.
Nutrition:
Calories: 167kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 379mg | Potassium: 73mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 0.5mg
More delicious herb dressings:
- This creamy basil dressing is perfect on a hot summer day.
- For more oregano flavors, check out this creamy Italian dressing and this spicy ranch recipe.
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