This parmesan peppercorn dressing is creamy, tangy, and has the perfect peppery bite. It's easy to make with simple ingredients for a homemade dressing that's great drizzled over crisp salads. It also shines as a crowd-pleasing dip for fresh vegetables, crispy fries, chicken strips, and even wings.
What's great about this recipe
- Made with simple pantry and refrigerator ingredients
- A flavorful change of pace from ranch or blue cheese dressing
- Works as both a salad dressing and an easy dip
Ingredients you'll need
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Dairy - Buttermilk and sour cream make the creamy base for this dressing.
Parmesan - Freshly grated Parmesan cheese adds a salty, nutty flavor. Finely grated Parmesan works best so it blends smoothly into the dressing. Try to avoid pre-shredded Parmesan because it can make the dressing slightly grainy.
Condiments - Mayonnaise adds richness and helps create a smooth, creamy texture. Worcestershire sauce adds a subtle savory flavor in the background.
Seasonings - Freshly cracked black pepper gives this dressing its signature peppery bite. Garlic, dried Italian seasoning, onion powder, and salt add plenty of flavor.
Citrus - Fresh lemon juice brightens the dressing and balances the creamy ingredients.
📖 See the recipe card for quantities and preparation.
How to make parmesan peppercorn dressing
Add the buttermilk, mayonnaise, sour cream, Parmesan cheese, lemon juice, black pepper, garlic, salt, Worcestershire sauce, Italian seasoning, and onion powder to a medium bowl or jar with a tight-fitting lid.
Whisk vigorously until smooth and creamy. If the dressing feels too thick, add a splash more buttermilk and whisk again until it reaches your desired consistency.
Taste and adjust the salt, black pepper, or lemon juice as needed.
Cover and refrigerate for at least 15-30 minutes to let the flavors come together. The dressing will thicken slightly as it chills but will loosen again once stirred.
We serve it with a crisp, green salad, but it's also delicious as a dip.
Storing instructions
Store the dressing in an airtight container in the refrigerator for up to 5 days. Stir or shake well before serving.
According to USDA recommendations, do not leave food out for longer than two hours, or for more than one hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
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📖 Recipe
Parmesan Peppercorn Dressing
Ingredients
- ¼ cup buttermilk plus more to adjust the consistency, if needed
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese finely grated is best
- 1 tablespoon fresh lemon juice
- 1-1½ teaspoons freshly cracked black pepper coarsely ground or cracked peppercorns
- 1 garlic clove grated or finely minced (or ¼-½ teaspoon garlic powder)
- ½ teaspoon salt or to taste (we use kosher salt)
- ½-¾ teaspoon Worcestershire sauce
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon onion powder
Instructions
- Add the buttermilk, mayonnaise, sour cream, Parmesan cheese, lemon juice, black pepper, garlic, salt, Worcestershire sauce, Italian seasoning, and onion powder to a medium bowl or jar with a tight-fitting lid.
- Whisk vigorously until smooth and creamy. If the dressing feels too thick, add a splash more buttermilk and whisk again until it reaches your desired consistency.
- Taste and adjust the salt, black pepper, or lemon juice as needed.
- Cover and refrigerate for at least 15-30 minutes to let the flavors meld. The dressing will thicken slightly as it chills but will loosen again once stirred.
- Serve with salad or use it as a dip for fries, chips, crisp raw vegetables, chicken strips, and more.
- Store in an airtight container in the refrigerator for up to 5 days. Stir or shake well before serving.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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