Creamy and Tangy Peppercorn Dressing

Fair warning, I may change the name of this dressing later.  I wasn't sure what to call it.  It's creamy, and it's got a punch of vinegar. All I do know for sure is I love it!  I am a vinegar girl at heart, but who doesn't love creamy things too? 

• 3tbsp sour cream
• 1/4 cup white wine vinegar 
• 3-4 cloves of garlic (or more if you love garlic!)
• 3tbsp shallot
• 2tsp grated parmesan 
• 1/2tsp salt
• 1/2tsp slap ya mama cajun seasoning
• 1tbsp ground black peppercorns to taste
• 1/2cup olive oil

Mix up the sour cream and white wine vinegar. Make sure it is well blended. I usually like to use a mason jar so after I stir it together I can shake it later. 

Add the garlic and shallot.  Try to chop this up as fine as you'd like.  I don't mind chunks in my dressings. You see in the picture the shallot and garlic are fine, but not too fine. 

Add the parmesan, salt and tony's and mix well again. 

Let it sit in the fridge for at least 2 hours and serve with your salad! 

Best the next day.