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A small glass pitcher filled with creamy parmesan peppercorn dressing with cracked peppercorns and grated parmesan sprinkled nearby.
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4.70 from 10 votes

Creamy Parmesan Peppercorn Dressing

This Creamy Parmesan Peppercorn Dressing has a kick from freshly cracked peppercorns that play against the savory parmesan cheese! It’s a quick, easy dressing that is wonderful on a green salad or with crunchy, cold vegetables as a dip!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Calories: 1276kcal
Author: Amy Nash


  • ½ cup sour cream
  • ½ cup real mayo
  • 1-2 Tablespoons freshly cracked peppercorns depending on how spicy you like it
  • ½ cup freshly grated Parmesan cheese
  • 2 Tablespoons white wine vinegar
  • 2 cloves garlic minced
  • ½ teaspoon Kosher salt
  • ¼ cup buttermilk + more to thin to your liking


  • Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces.
  • Combine all of the ingredients in a medium bowl and whisk together well.
  • Chill in the fridge for at least 30 minutes for the flavors to combine.


  • Greek yogurt can be used in place of sour cream as a substitute.
  • If using finely ground black pepper, reduce the amount to 1 teaspoon.


Calories: 1276kcal | Carbohydrates: 17g | Protein: 26g | Fat: 123g | Saturated Fat: 36g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 2799mg | Potassium: 497mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1376IU | Vitamin C: 3mg | Calcium: 817mg | Iron: 2mg