Description
A creamy, tangy Parmesan peppercorn ranch that works beautifully as both a dip and a dressing. Fresh herbs, cracked black pepper, and finely grated Parmesan give it a bold steakhouse-style flavor in just minutes.
Ingredients
Scale
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup buttermilk
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 1/2 teaspoons freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine salt
Instructions
- Set out a medium mixing bowl, whisk, measuring cups, and an airtight container.
- Whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Add the Parmesan cheese, chives, parsley, dill, black pepper, garlic powder, onion powder, lemon juice, and salt.
- Whisk until fully combined and smooth, scraping down the sides of the bowl as needed.
- Taste and adjust the consistency with a little more buttermilk if you want a thinner dressing.
- Cover and refrigerate for 30 minutes to let the flavors blend.
- Stir once more, garnish with extra chives or cracked pepper if desired, and serve cold.
Notes
- For the smoothest texture, use finely grated Parmesan instead of coarse shreds.
- Freshly cracked black pepper gives the dressing its signature flavor, so it is worth using here.
- If the ranch thickens in the fridge, whisk in 1 to 2 teaspoons of buttermilk before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 154
- Sugar: 1g
- Sodium: 203mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 17mg
Keywords: parmesan peppercorn ranch, homemade ranch dip, ranch dressing, creamy peppercorn sauce, parmesan ranch