Pepper-Parmesan Dressing Recipe - Allrecipes.com
Pepper-Parmesan Dressing Recipe
  • READY IN ABOUT hrs

Pepper-Parmesan Dressing

Recipe by  

"Simple pepper parmesan salad dressing or dipping sauce for veggies! Hint:You can adjust the amount of pepper and garlic to suit your taste."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2012

I used reduced fat sour cream in this salad dressing. When I made this dressing, I added the white wine vinegar a little at a time, tasting after each tablespoon--two tablespoons was just enough for me. I ended up thinning it out a bit with reduced fat milk. I really loved the combination of ingredients in this dressing. This was nice drizzled over wedge salad. I'd like to make this again but maybe add some fresh chives and maybe a little onion powder.

 
Most Helpful Critical Review
Jan 22, 2003

This dressing was a little to wartery for me. I even added more sour cream and cheese to thicken it up. It did not work. However, I did like the taste. I will try it again, but will figure out how to thicken it up a little.

 
Jan 21, 2011

Not bad for a quick dressing - I highly recommend adding the white wine vinegar a Tbsp. at a time to your desired taste though. I cut the recipe in half and used about 1 & 1/2 to 2 Tbsp. and that was plenty for me. I also used less pepper as well. If you want a thicker dressing be sure to use less buttermilk - add it slowly until you get the desired consistency. I let it set for about and hour to let the flavors blend together.

 
Jul 08, 2003

I was expecting a thicker dressing. Even when I added more sour cream and parmesan, it didn't do the trick. I recommend adding only part of the buttermilk and vinegar at first and then adding more to get the desired consistency. This definitely was not the PP dressing we made in the restaurant where I worked in college.

 
Feb 21, 2003

This is one of the best dressings I've ever tasted!!! It has the consistency of a vinagrette, so be forewarned if you're looking for something thick. It can be made a little healthier with a low fat buttermilk (I didn't think it diminshed the taste at all). Also beware the amount of black pepper used--1 tbsp or less should do the trick if you don't like it too hot. Great recipe otherwise though!

 
Jun 20, 2006

Thankfully I tweaked this recipe based on previous reviews, or else I think this would've gone in the garbage. I added about 1/3 cup light hellmans mayo to the dressing to thicken which resulted in the desired consistency for me, although not as creamy as a restaurant version of this dressing. I cut the vinegar back to 3 tbsp. which was plenty. I upped the fresh black pepper a bit based on personal taste. This needs tweaking still, next time I'm using one clove of garlic bc that taste was stronger than I would prefer. All in all I will try this again though bc it was fairly light for a white dressing.

 
Mar 24, 2005

A keeper! First time around, I didn't change a thing. Now that I've made it a few times, I think (for my tastes) it's a little heavy on the buttermilk. So I cut down a little bit on that and the pepper. thanks!

 
Nov 09, 2004

Great dressing. Could have used some more kick, maybe I could have added more salt and pepper. Tasty:)

 

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Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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