parmesan peppercorn ranch dressing

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I have so enjoyed inventing my own salad dressings, and now that I’ve been doing this for awhile, I have quite the stockpile of yummy recipes to choose from when I decide to make a salad. I don’t even go down the salad dressing aisle at the grocery store anymore. Did you know it’s almost impossible to find a good bottled ranch dressing that doesn’t contain MSG?

I think you’re going to love this!

1 cup sour cream or plain greek yogurt

1/2 cup real mayonnaise

2/3 cup buttermilk

1/4 cup grated parmesan cheese

1 large clove garlic

1 teaspoon garlic powder

1 teaspoon onion powder

2 Tablespoons fresh chives, chopped

2 Tablespoons fresh dill, chopped

3 dashes Tabasco sauce

1 teaspoon Worcestershire sauce

1 teaspoon bbq sauce

1 teaspoon salt

1 Tablespoon freshly ground or cracked black pepper

Combine all ingredients in the bowl of a food processor or blender and blend until smooth. Transfer to a canning jar or cruet and refrigerate until ready to use. Wonderful as a salad dressing, sandwich topping or on baked potatoes!



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  5 comments for “parmesan peppercorn ranch dressing

  1. Laura Powell
    July 27, 2012 at 10:56 am

    save this

  2. Ann
    July 27, 2012 at 12:05 pm

    I adore homemade dressings and this is a tasty one…I can just tell! Love that hint of BBQ sauce!

  3. lucia
    March 30, 2013 at 4:43 pm

    How long can I keep this dressing in the fridge?

    • Melissa
      March 30, 2013 at 7:01 pm

      about a week, Lucia 🙂 sorry I didn’t add that to my post! xo

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