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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pint 535g Recipe makes 1 pint) |
||
| Calories 1645 | ||
| Calories from Fat 1138 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 126.5g | 194% | |
| Saturated Fat 31.2g | 156% | |
| Monounsaturated Fat 34.7g | ||
| Polyunsaturated Fat 54.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 146mg | 48% | |
| Sodium 3194mg | 133% | |
| Potassium 1173mg | 33% | |
| Total Carbohydrate 124.4g | 41% | |
| Dietary Fiber 18.6g | 74% | |
| Sugars 21.0g | ||
| Protein 23.8g | 47% | |
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Parmesan-Peppercorn Ranch Dressing
By: DiB's
Feb 4, 2002
This ones very good. Great for salads-please note that this must be made 24 hours in advance.
1 pint
Ingredients
- 2 teaspoons finely chopped onions
- 2 teaspoons white vinegar
- 1 1/4 cups mayonnaise
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1/4 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons ground black pepper
- 2-3 teaspoons cracked peppercorns
- 1/4-1/2 cup freshly grated parmesan cheese
Directions
1
Whisk well together all ingredients and chill for at least 24 hours before using.
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- Course > Salads > Salad dressings
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Chef yummy yum yum!
On Mar 8, 2009
I thought it was great. Had to add more milk (instead of half-and-half) to make it pourable. Net time I will use plain yogurt for half of the mayo and all of the sour cream to make it healthier and I will add more milk to make it pourable. Great taste! Can't wait to use up what is in the fridge to make another batch of this recipe.
From: ChefShan
On Dec 23, 2008
I LOVE this dressing. So so good. I followed this recipe to a T except for that I added 3 T. Heavy Cream. Excellent!!! I will be making this from now on. Thank You for a wonderful recipe.
From: Marie
On Jan 13, 2003
Diana, this recipe is AWEsome! I just made it up, dipped my finger in, tested it and WOW! One of the best I have ever tasted and the flavors have not even had a chance to marry. Can't wait to see what it tastes like tomorrow. Thanks so much!
From: Roosie
On Jan 25, 2004
Good, but not great. The mayonnaise-y flavor was too prevalent and there wasn't enough pepper, even though I added more than called for. I liked it, but its not quite like the parm-peppercorn dressings I've had at restaurants, which is what I was hoping for. Thanks for posting, though.
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