Pepper-Parmesan Dressing

    1 hour 10 mins

    Simple pepper parmesan salad dressing or dipping sauce for veggies! Hint:You can adjust the amount of pepper and garlic to suit your taste.

    20 people made this

    Makes: 6 servings

    • 115 g sour cream
    • 180 ml lowfat buttermilk
    • 50 g grated Parmesan cheese
    • 2 cloves garlic, minced
    • 90 ml white wine vinegar
    • 1 1/2 tablespoons freshly ground black pepper
    • 2 pinches salt

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.

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    Reviews in English (22)


    I used reduced fat sour cream in this salad dressing. When I made this dressing, I added the white wine vinegar a little at a time, tasting after each tablespoon--two tablespoons was just enough for me. I ended up thinning it out a bit with reduced fat milk. I really loved the combination of ingredients in this dressing. This was nice drizzled over wedge salad. I'd like to make this again but maybe add some fresh chives and maybe a little onion powder.  -  24 Jun 2012  (Review from Allrecipes US | Canada)


    Not bad for a quick dressing - I highly recommend adding the white wine vinegar a Tbsp. at a time to your desired taste though. I cut the recipe in half and used about 1 & 1/2 to 2 Tbsp. and that was plenty for me. I also used less pepper as well. If you want a thicker dressing be sure to use less buttermilk - add it slowly until you get the desired consistency. I let it set for about and hour to let the flavors blend together.  -  19 Jan 2011  (Review from Allrecipes US | Canada)


    I was expecting a thicker dressing. Even when I added more sour cream and parmesan, it didn't do the trick. I recommend adding only part of the buttermilk and vinegar at first and then adding more to get the desired consistency. This definitely was not the PP dressing we made in the restaurant where I worked in college.  -  22 Mar 2001  (Review from Allrecipes US | Canada)