This Parmesan Peppercorn Dressing & Dip is one of my favorite dips and dressings, especially since it only requires a handful of ingredients that you likely already have on hand. Plus, it’s super flavorful and definitely a crowd pleaser! If you really want to mix things up, try adding a little freshly grated lemon zest. This is a great alternative if you’re burnt out on ranch dressing!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Mayonnaise – Light is fine, but avoid fat free.
- Parmesan cheese – Freshly shredded.
- Fresh garlic
- Red wine vinegar
- Black pepper
- Kosher salt
- Kefir, buttermilk, or water – To reach desired consistency. If you’re unfamiliar with kefir, it’s a cultured dairy product, like a strong yogurt drink. It tastes like buttermilk, it’s full of probiotics, and it will last for a couple of months in the fridge, even after being opened!
How to Make Parmesan Peppercorn Dressing & Dip
- Combine some mayonnaise, parmesan, garlic, vinegar, and salt and pepper in a small bowl. Whisk together.
- If you’d like it thick like a dip, go ahead and leave it the way it is, but if you want a thinner dressing, thin it out with one of the liquids until the desired consistency is reached. Serve immediately or refrigerate until ready to serve.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator. Enjoy within 5-7 days for best results.
- Keep it fresh! To experience this dressing at its best, be sure to use fresh garlic, freshly grated parmesan cheese, and freshly ground black pepper.
- Serve with veggies, chips, or wings for dipping, or use a sandwich spread or salad dressing.
Frequently Asked Questions
It does have a noticeable black pepper kick, but it’s nicely balanced by the creaminess from the mayo and kefir or buttermilk. You can always adjust the amount of pepper to suit your personal taste.
Definitely. In fact, the flavors improve after chilling for a few hours.
It’s not recommended. The dairy in the dressing is likely to separate and compromise the texture. Luckily it’s an easy dressing to whip up whenever the urge hits!
Parmesan Peppercorn Dressing & Dip
Ingredients
- ¾ cup mayonnaise light mayo is fine
- ½ cup freshly shredded parmesan cheese
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons coarsely ground black pepper
- ½ teaspoon kosher salt
- Kefir buttermilk, or water to reach desired consistency
Instructions
- Whisk together all ingredients except the kefir/buttermilk/water. If you’d like it thick like a dip, go ahead and leave it the way it is, but if you want a thinner dressing, thin it out with one of the liquids until the desired consistency is reached. Serve immediately or refrigerate until ready to serve.
Notes
- Store finished dressing in an airtight container in the refrigerator. Enjoy within 5-7 days for best results.
- Keep it fresh! To experience this dressing at its best, be sure to use fresh garlic, freshly grated parmesan cheese, and freshly ground black pepper.
- Serve with veggies, chips, or wings for dipping, or use a sandwich spread or salad dressing.
