Parmesan-Peppercorn Ranch Dressing

"This ones very good. Great for salads-please note that this must be made 24 hours in advance."
 
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Ready In:
10mins
Ingredients:
12
Yields:
1 pint
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ingredients

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directions

  • Whisk well together all ingredients and chill for at least 24 hours before using.

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Reviews

  1. Diana, this recipe is AWEsome! I just made it up, dipped my finger in, tested it and WOW! One of the best I have ever tasted and the flavors have not even had a chance to marry. Can't wait to see what it tastes like tomorrow. Thanks so much!
     
  2. Wonderful salad dressing. It has to be my fav.....
     
  3. Good, but not great. The mayonnaise-y flavor was too prevalent and there wasn't enough pepper, even though I added more than called for. I liked it, but its not quite like the parm-peppercorn dressings I've had at restaurants, which is what I was hoping for. Thanks for posting, though.
     
  4. Excellent! Halved the recipe and used yogurt rather than sour cream and light mayo.
     
  5. I'm a huge ranch love and this is the best I've ever tasted! Used milk instead of half & half to make it mour pourable, and used 1 tsp of onion powder instead of 2 tsp of chopped onion (I don't like my dressing chunky). I also added more cracked peppercorns, just to my taste, and it is absolutely wonderful!!! Thanks so much for posting!!
     
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Tweaks

  1. I'm a huge ranch love and this is the best I've ever tasted! Used milk instead of half & half to make it mour pourable, and used 1 tsp of onion powder instead of 2 tsp of chopped onion (I don't like my dressing chunky). I also added more cracked peppercorns, just to my taste, and it is absolutely wonderful!!! Thanks so much for posting!!
     

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