Creamy, Dreamy Parmesan Dill Dressing

This creamy, dreamy Parmesan Dill Dressing makes the perfect compliment to your farm fresh organic salad greens!
Homemade salad dressings are as simple as 1-2-3 … measure, mix and chill. Yep … it’s just that simple. This Parmesan Dill Dressing is a big hit with my family and one of the most requested. Make a batch tonight and hear your family say “Yum!” 

Note: The ingredients below are not exact you can adjust the seasonings to your family’s taste. Also, if you prefer a thinner dressing (my family loves a thick dollop type dressing) you can thin it out with a little farm fresh or homemade buttermilk or whole milk or you can use a little whey.

  • ½ cup Homemade Mayonnaise
  • ½ cup Sour Cream, farm fresh or homemade
  • Juice of ½ Organic Lemon
  • Zest of ½ Organic Lemon
  • 2 cloves of Organic Garlic, minced
  • 1 teaspoon Onion Powder
  • ½ teaspoon Cayenne Power
  • ½ teaspoon Paprika
  • 2 to 3 TB of Organic Dill, garden fresh or dried, chopped
  • ¼ to 1/3 cup Parmesan Reggiano, finely grated
  • Sea Salt and Pepper, to taste

Mix all the above ingredients in a bowl. Adjust seasonings to taste.
I like to make my dressings a day ahead so the flavors have time to marry in the refrigerator. It’s not a necessity as this dressing will taste amazing just after you make but the flavors come out nicely if your chill it overnight.
Store in a glass jar in the refrigerator for up to 4 days. If you added whey to your dressing it will last up to a week.
If you like this recipe you may want to try our Homemade Avocado Dressing.

Do you have a fabulous salad dressing recipe?

See you in the comments!

Mrs. R

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6 thoughts on “Creamy, Dreamy Parmesan Dill Dressing

  1. Carla says:

    Hey Haydn and Kristy! This is a great salad dressing and you can easily use other herbs and spices to make it to your family's liking. A great all purpose go to. As far as how long it lasts … it stays well for up to 4 days … I make small bathes at a time because I always like to have a couple dressing options in the fridge. If you are a cheese maker like me … adding a bit of whey to thin it out instead of milk or buttermilk acts as a preservative and it will last up to week, maybe a little longer.


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