This is a fantastic, tangy dressing you can use in any recipe or on any salad that calls for a dollp or drizzle of ranch dressing.
1/2 cup real mayonnaise (no substitutes)
1/4 cup freshly grated Parmesan cheese
2 Tablespoons pickled capers, drained
1 heaping teaspoon prepared horseradish
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
buttermilk or whole milk (to thin the dressing to desired consistency)
Combine all ingredients in a medium mixing bowl and mix with a wire whisk until smooth. Transfer to a canning jar, cover and refrigerate until ready to use. This dressing will keep, refrigerated, for up to 7 days.