Emily's Famous Parmesan and Peppercorn Ranch Dressing

    15 mins

    Ranch dressing is so overpriced at the store, and it just tastes really fake to me. This one tastes more like the expensive kind in the produce department. Made with yogurt instead of sour cream, you can eat it with a spoon and not feel guilty.

    18 people made this

    Serves: 20 

    • 2 cups plain lowfat yogurt
    • 1 tablespoon mayonnaise
    • 1/4 cup finely chopped green onion
    • 2 tablespoons finely chopped fresh parsley
    • 2 teaspoons freshly ground black pepper
    • 1/2 teaspoon salt, or to taste
    • 1/4 cup grated Parmesan cheese, or to taste
    • 2 tablespoons milk

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Stir the yogurt, mayonnaise, green onion, parsley, pepper, salt, and Parmesan cheese together. Stir in milk to make it as thin as you like it, or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.

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    Reviews and ratings
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    Reviews in English (22)


    Yummy - but it needs a little garlic and dill. Used FF yogurt, 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok, but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!  -  29 Aug 2010  (Review from Allrecipes US | Canada)


    Followed recpe closely. Added more seasoning and parmesan cheese as suggested by other reviewers. First day it tasted like the yougurt with seasoning and green onion. I did not lose faith! Second day OMG it ws the best!!!  -  19 Aug 2012  (Review from Allrecipes US | Canada)


    Used half FF plain yogurt and half FF sour cream because that was what I had. I thinned out the dressing with lowfat buttermilk, but it needed more than two tablespoons. Good as is, but needs something. I'd like to play with this recipe a bit. I liked the parmesan very much. NOTE: This made a ton. Almost four cups of dressing. If you don't eat dressing several times a day like we do, you might want to cut it back. Great for us. And you know, the longer it sits.....the better it is.  -  27 Apr 2010  (Review from Allrecipes US | Canada)