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Parmesan Tri-Peppercorn Salad Dressing or Dip Recipe
Parmesan Tri-Peppercorn Salad Dressing or Dip Notes
2nd Place winner at the Wisconsin State Fair, 2011
- 1/4 cup sugar
- 1/2 tablespoon Black and Red Pepper Blend
- 1 tablespoon Pepper-Lemon
- 1/2 tablespoon ground pepper
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1 1/2 cup grated Parmesan cheese
- 1 teaspoon celery seed
- milk (for thinning)
Mix all ingredients except milk well and allow to sit at least 4 hours or overnight, to blend the flavors. Slowly add milk to reach desired consistency, thinner for dressing and thicker for veggie dip.
This recipe was provided by Linda Gottlieb from Port Washington.