2⁄3 cup whole milk large curd cottage cheese
2⁄3 cup buttermilk
1⁄3 cup Parmesan cheese, freshly grated
4 teaspoons white wine vinegar
1 clove garlic
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1. Combine all ingredients in immersion blender cup. Blend well and refrigerate until ready for use.
This recipe is from The Galley Gourmet and I quite enjoyed it even though I forgot to take a picture!