Made From Scratch: Creamy Parmesan Dressing

So, yeah, clearly I am slowly easing my way back into blogging after the New Year. Our holiday break culminated in attending the wedding of one of my dear friends in Chicago, which was an excellent way to ring in 2016. And then we returned home, and what had been the sniffles turned into a dreadful cold. Happy New Year to me, indeed.

Long story short, aside from plenty of roasted chicken (and the subsequent chicken noodle soup), not much was happening culinarily in our kitchen last week. But I am finally feeling better, and after a couple weeks of holiday eating (read: lots and lots of cookies and countless away-from-our-home meals), I am actually looking forward to returning piles of vegetables to my diet.

But, any good pile of vegetables could use a delicious dressing to bring all the flavors together. This simple creamy Parmesan dressing does just that, and it works just as well as a dip for carrots and celery sticks as it does as a dressing for greens or shredded vegetables. And, with just a simple direction to whisk all the ingredients together, it doesn't get much easier than that.

Creamy Parmesan Dressing
makes 1 1/4 cups

1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1/4 cup plain Greek yogurt
2 tablespoons white wine vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

1. Whisk together all of the ingredients. Season to taste with additional salt and pepper if desired.
2. Store any leftover dressing in an airtight container in the refrigerator for up to 2 weeks.