Parmesan Peppercorn Dressing
This parmesan peppercorn dressing is creamy, tangy, and loaded with peppery flavor. Use it on salads or serve it as an easy homemade dip for vegetables, fries, wings, and more.
Servings 8
Calories 95kcal
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.
Nutrition
Serving: 3tablespoons | Calories: 95kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 314mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.2mg