Parmesan Peppercorn Salad Dressing
Creamy Parmesan peppercorn dressing—mix, chill, and thin with milk for salad or dip. Easy make-ahead, swaps, and storage tips.
Great for a chopped salad or thin this recipe out to make a delicious dip for vegetables. This dressing earned 2nd Place winner at the Wisconsin State Fair, 2011.
Submitted by: Linda from Port Washington, WI
- Mix everything except milk and chill at least 4 hours so the flavors meld; add milk slowly to reach dressing or dip consistency.
- Store in an airtight container in the fridge for up to 3 to 5 days; do not freeze because dairy can separate.
- You can lighten or adapt it: use low-fat mayo or Greek yogurt, swap lemon-pepper with lemon zest plus black pepper, and use vegetarian or vegan cheese if needed.
Spices
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Preparation Instructions:
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.
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More About This Recipe
They say there are no boring salads - just boring dressing. This dressing is anything but boring and will leave you craving salads. If you’re looking for more salad dressing recipes, we have a post on How To Make Salad Dressing, so you can tweak and customize your own dressing to be exactly what you’re looking for.
If you’re looking to make a healthier dressing alternative, try substituting low-fat sour cream, reduced-fat parmesan cheese, and light mayonnaise instead of the listed counterparts above.
Frequently Asked Questions
How long should I let the dressing sit before serving?
Let it rest at least 4 hours, or better yet overnight. Chilling gives the flavors time to blend and makes the dressing taste richer.
How do I thin the recipe for a salad dressing and keep it thicker for a dip?
Add milk slowly, a tablespoon or two at a time, until you reach the texture you want. Use more milk for a pourable dressing and add only a splash for a thicker vegetable dip.
How long does this dressing keep and how should I store it?
Keep it in an airtight container in the fridge for about 3 to 5 days. Do not freeze it; the dairy will separate. Discard if left at room temperature for more than 2 hours.
Can I make a lighter version or use Greek yogurt instead of sour cream and mayo?
Yes. Swap some or all of the mayo and sour cream for low-fat mayonnaise or plain Greek yogurt. The texture and tang will change, so taste and adjust seasoning and cheese as needed.
What is Pepper-Lemon and what can I use instead?
Pepper-Lemon likely refers to lemon-pepper seasoning. If you do not have it, use 1 teaspoon lemon zest plus a dash more black pepper, or 1 teaspoon store-bought lemon-pepper.
Is Parmesan in this recipe vegetarian?
Traditional Parmesan often uses animal rennet and is not vegetarian. Use a vegetarian Parmesan or a dairy-free alternative if you need a vegetarian or vegan option.
Can I use pre-grated Parmesan cheese?
Yes, but freshly grated Parmesan gives better flavor and a smoother texture. Pre-grated cheese may include anti-caking agents that slightly change the texture.
How spicy is this dressing and can I adjust the heat?
The recipe uses cayenne and ground pepper so it has a noticeable kick. Reduce or omit the cayenne to make it milder, or add more if you prefer extra heat.
How long should I let the dressing sit before serving?
Let it rest at least 4 hours, or better yet overnight. Chilling gives the flavors time to blend and makes the dressing taste richer.
How do I thin the recipe for a salad dressing and keep it thicker for a dip?
Add milk slowly, a tablespoon or two at a time, until you reach the texture you want. Use more milk for a pourable dressing and add only a splash for a thicker vegetable dip.
How long does this dressing keep and how should I store it?
Keep it in an airtight container in the fridge for about 3 to 5 days. Do not freeze it; the dairy will separate. Discard if left at room temperature for more than 2 hours.
Can I make a lighter version or use Greek yogurt instead of sour cream and mayo?
Yes. Swap some or all of the mayo and sour cream for low-fat mayonnaise or plain Greek yogurt. The texture and tang will change, so taste and adjust seasoning and cheese as needed.
What is Pepper-Lemon and what can I use instead?
Pepper-Lemon likely refers to lemon-pepper seasoning. If you do not have it, use 1 teaspoon lemon zest plus a dash more black pepper, or 1 teaspoon store-bought lemon-pepper.
Is Parmesan in this recipe vegetarian?
Traditional Parmesan often uses animal rennet and is not vegetarian. Use a vegetarian Parmesan or a dairy-free alternative if you need a vegetarian or vegan option.
Can I use pre-grated Parmesan cheese?
Yes, but freshly grated Parmesan gives better flavor and a smoother texture. Pre-grated cheese may include anti-caking agents that slightly change the texture.
How spicy is this dressing and can I adjust the heat?
The recipe uses cayenne and ground pepper so it has a noticeable kick. Reduce or omit the cayenne to make it milder, or add more if you prefer extra heat.
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