Parmesan Peppercorn Dressing
Creamy, peppery, and packed with real Parmesan, this no-cook dressing mixes up in minutes and tastes restaurant-level. Perfect for salads, wraps, burgers, or as a dip—and it gets even better after chilling.
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup Greek yogurt (or sour cream)
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon kosher salt, or to taste
- 2-4 tablespoons buttermilk or milk, to thin as needed
Instructions
- In a medium bowl, whisk mayonnaise and Greek yogurt until smooth and glossy.
- Whisk in Parmesan, black pepper, lemon juice, Dijon, garlic, and salt until well combined.
- Add buttermilk or milk 1 tablespoon at a time, whisking, until the dressing reaches your desired consistency.
- Taste and adjust seasoning with extra pepper, lemon, or salt as needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Stir before serving. For an ultra-smooth texture, pulse briefly in a food processor.
Nutrition
Serving: 2tablespoonsCalories: 120kcalCarbohydrates: 2gProtein: 2gFat: 12gSaturated Fat: 4gSodium: 210mgSugar: 1g
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