Peppercorn Dressing

Taste and adjust the salt if needed adding either more cheese or more salt. Ingredients 2 3 cup buttermilk 1 2 cup sour cream 1 2 cup mayonnaise 1 tablespoon ground peppercorns 1 2 teaspoon dried chives. Stir in milk to make it as thin as you like it or leave it thick.

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Ingredients 1 cup mayonnaise 1 cup sour cream 1 3 cup grated parmesan cheese 1 4 cup milk 3 tablespoons lemon juice 1 1 2 to 2 teaspoons coarsely ground pepper 1 2 teaspoon garlic salt 1 2 teaspoon onion powder.

Peppercorn dressing. Ingredients 1 cup buttermilk 1 2 cup sour cream 1 4 cup mayonnaise 2 ounces finely grated parmesan 2 3 cup 1 teaspoon coarsely ground pepper coarse salt and ground pepper. To make a creamy peppercorn dressing that actually tastes like pepper but without the burn we started with a blend of mayonnaise and sour cream thinning this creamy base with buttermilk to give it the right consistency and tang. Refrigerate for about an hour before serving.

Stir the yogurt mayonnaise green onion parsley pepper salt and parmesan cheese together. Ingredients 1 cup plain greek yogurt 1 2 cup buttermilk more as needed to thin to desired consistency 1 4 cup grated parmesan cheese 2 tablespoons red wine vinegar 1 tablespoon freshly cracked pepper see note 1 teaspoon kosher salt 1 teaspoon dried parsley flakes 1 2 teaspoon garlic powder 1 2. Ingredients 8 1 2 cup mayonnaise 1 2 cup sour cream 1 3 cup freshly grated parmesan cheese 2 tablespoons freshly squeezed lemon juice from about 1 medium lemon 2 tablespoons milk not nonfat 2 teaspoons freshly ground black pepper 2 medium garlic cloves finely chopped 1 2 teaspoon kosher salt.

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