- 1/2 cup sour cream
- 3/4 cup lowfat buttermilk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 6 tablespoons white wine vinegar
- 1 1/2 tablespoons freshly ground black pepper
- 2 pinches salt
- Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.