Emily's Famous Parmesan and Peppercorn Ranch Dressing Recipe - Allrecipes.com
Emily's Famous Parmesan and Peppercorn Ranch Dressing Recipe
  • READY IN ABOUT hrs

Emily's Famous Parmesan and Peppercorn Ranch Dressing

Recipe by  

"Ranch dressing is so overpriced at the store, and it just tastes really fake to me. This one tastes more like the expensive kind in the produce department. Made with yogurt instead of sour cream, you can eat it with a spoon and not feel guilty."

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Stir the yogurt, mayonnaise, green onion, parsley, pepper, salt, and Parmesan cheese together. Stir in milk to make it as thin as you like it, or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

Yummy - but it needs a little garlic and dill. Used FF yogurt, 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok, but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!

 
Most Helpful Critical Review
Oct 23, 2011

I really did not like this. I thought it tasted to much like yogurt with green onions. I guess I was expecting something else. Sorry Emily, not for me:(

 

18 Ratings

Apr 29, 2010

Used half FF plain yogurt and half FF sour cream because that was what I had. I thinned out the dressing with lowfat buttermilk, but it needed more than two tablespoons. Good as is, but needs something. I'd like to play with this recipe a bit. I liked the parmesan very much. NOTE: This made a ton. Almost four cups of dressing. If you don't eat dressing several times a day like we do, you might want to cut it back. Great for us. And you know, the longer it sits.....the better it is.

 
Aug 19, 2012

Followed recpe closely. Added more seasoning and parmesan cheese as suggested by other reviewers. First day it tasted like the yougurt with seasoning and green onion. I did not lose faith! Second day OMG it ws the best!!!

 
Jul 20, 2010

We really enjoyed this, even though I made a slight mistake, lol! I planned on halving this recipe, so I bought 1 container of yogurt (fat free). I go to make the recipe and then realize that the only thing I halved was the yogurt and kept all of the other ingredient amounts the same, but no worries because it was fantastic this way! I also added a clove of finely minced garlic. I will definately be using this recipe again, and often~very tasty! Thanks for sharing. :)

 
Nov 05, 2010

This is very good, especially considering how low in calories it is. I didn't have parsley and used cilantro instead, which I think would be nice for Mexican food as a sauce. I put in some minced garlic as well. It tastes best the next day. Thanks for the recipe!

 
Aug 31, 2011

So I (almost) totally ruined a batch of homemade yogurt and was actually looking for a recipe that called for sour cream to *use up* my oops when I stumbled on this. Thought "what the heck" and grabbed a cup of my almost but not quite yogurt stuff, and made recipe - - - only change I had to make (probably due to thin consistency of my poor yogurmess) was to add a tad more mayo to tighten it up a bit. I do feel like it's missing something - not quite sure what (lemon juice?) but it's not had an hour to sit yet, so will tuck away in fridge and come back once flavors have meshed :) UPDATE: oHHHHHHHH !!! yUMMMMM

 
Dec 16, 2010

This is a great dressing on the Spinach tortellini salad.

 

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Nutrition

  • Calories
  • 27 kcal
  • 1%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 96 mg
  • 4%

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

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