Creamy, dreamy parmesan dressing takes the place of Caesar Dressing at our house - everyone loves this anchovy free version. It won't last long in the fridge!
Pulse garlic in base of small food processor or cup of immersion blender to chop finely.
Add mayo and rest of ingredients to garlic, and pulse until the dressing is creamy and lump free. Add a tablespoon or two of water if dressing is too thick.
Serve immediately or refrigerate until ready to use.
Notes
This recipe is adapted from the Real Simple Creamy Parmesan Salad Dressing Recipe by Katie Crenshaw atA Fork's Tale.