Go Back
–+ servings
A jar of creamy Parmesan peppercorn dressing sits on a white surface, surrounded by grape tomatoes, a block of cheese, shredded cheese, black pepper, and croutons.
Print Recipe
4.41 from 49 votes

Parmesan Peppercorn Dressing

This creamy Parmesan peppercorn dressing is the perfect dressing if you love ranch but are looking for something new! It’s cheesy with a little spice, and buttermilk adds a tangy balance.
Prep Time10 minutes
Total Time10 minutes
Course: Salad Dressings & Toppings
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • ½ cup mayonnaise
  • ¼ cup buttermilk (more as needed to thin to desired consistency)
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • 1 teaspoon freshly ground black pepper (see note)
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

Instructions

  • In a large measuring cup, bowl, or jar, mix all ingredients together until blended.
    ½ cup mayonnaise, ¼ cup buttermilk, ¼ cup grated Parmesan cheese, 1 tablespoon red wine vinegar, 1 teaspoon freshly ground black pepper, ½ teaspoon kosher salt, ¼ teaspoon garlic powder
  • Serve immediately, or refrigerate until ready to use.

Video

Notes

  • Black pepper: If you use finely ground black pepper (the pre-ground kind that you buy in the spice section), you'll want to use quite a bit less. Because black pepper that you grind in a peppermill is so coarse, less fits in a teaspoon than finely ground black pepper. If you're unsure, start with ½ teaspoon and add more as desired. If you like it really spicy, add ⅛ to ¼ teaspoon cayenne pepper.
  • Make it with yogurt: If you want to lighten up this dressing, substitute plain yogurt for some or all of the mayonnaise. You can use Greek yogurt or regular. It will affect flavor as well as consistency.
  • Storage: Cover and refrigerate the dressing for up to 1 week. Stir or shake well before using. 

Nutrition

Serving: 2tablespoons | Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 297mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 50IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 0.1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.