Emily's Famous Parmesan and Peppercorn Ranch Dressing Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 19, 2010
Fabulous! I made this to use as a dip w/"breaded chicken fingers" & they went together perfectly. I'd like to try this w/mayo &/or sour cream instead of mayo next time, just a personal taste preference.
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Photo by lisa

Cooking Level: Intermediate

Photo by Christina
Reviewed: 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. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Photo by Sarah Jo
Reviewed: Apr. 27, 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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Apr. 18, 2010
I used fat-free yogurt and fat-free mayo and the result was just awesome!
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