Entertaining With Beth | Parmesan Peppercorn Dressing (#shorts) @EntertainingWithBeth | Uploaded April 2022 | Updated October 2024, 1 hour ago.
This Parmesan Peppercorn Dressing is such a versatile recipe that can be used as a salad dressing, party dip, and sandwich spread!
It's so delicious and full of flavor, and takes minutes to put together! It's the kind of recipe you'll be making all spring and summer long to pair with your favorite salad recipes!
This would be a wonderful dressing to serve with a tossed salad as a starter to my Baked Eggplant Parmesan Recipe from last week. WATCH HERE: youtube.com/watch?v=uL_qiFJXvxc
WATCH MORE TINY RECIPES HERE! youtube.com/watch?v=-JmEpwcWKko&list=PLA8NZSto-k4PmIBXwu5ZVj0atvsQ4oI9u&index=1
Music: Accra
Musician: Jeff Kaale
PARMESAN PEPPERCORN DRESSING
Serves 8
INGREDIENTS
1 cup (240g) of sour cream (or Greek Yogurt)
⅓ cup (43g) Mayonnaise
1 tablespoon (15ml) Cracked Peppercorns
¾ cup (67g) parmesan cheese, freshly grated
1 teaspoon (5ml) of Champagne vinegar
2-3 garlic cloves, minced
salt to taste
1 tablespoon (15ml) fresh chives, minced
½ cup (118ml) buttermilk
INSTRUCTIONS
Whisk together the sour cream and mayonnaise until smooth.
Place the whole peppercorns in a resealable plastic bag and whack them with a rolling pin until crushed finely. Alternatively, you can also set a pepper grinder on coarse and grind out 1 full tablespoon.
Add the grated peppercorns, cheese, vinegar, garlic, salt, and chives. Whisk to combine.
If serving as a dip, add half the amount of Buttermilk, if serving as a dressing add the full amount.
If serving as a sandwich spread I think the dip consistency works best.
This Parmesan Peppercorn Dressing is such a versatile recipe that can be used as a salad dressing, party dip, and sandwich spread!
It's so delicious and full of flavor, and takes minutes to put together! It's the kind of recipe you'll be making all spring and summer long to pair with your favorite salad recipes!
This would be a wonderful dressing to serve with a tossed salad as a starter to my Baked Eggplant Parmesan Recipe from last week. WATCH HERE: youtube.com/watch?v=uL_qiFJXvxc
WATCH MORE TINY RECIPES HERE! youtube.com/watch?v=-JmEpwcWKko&list=PLA8NZSto-k4PmIBXwu5ZVj0atvsQ4oI9u&index=1
Music: Accra
Musician: Jeff Kaale
PARMESAN PEPPERCORN DRESSING
Serves 8
INGREDIENTS
1 cup (240g) of sour cream (or Greek Yogurt)
⅓ cup (43g) Mayonnaise
1 tablespoon (15ml) Cracked Peppercorns
¾ cup (67g) parmesan cheese, freshly grated
1 teaspoon (5ml) of Champagne vinegar
2-3 garlic cloves, minced
salt to taste
1 tablespoon (15ml) fresh chives, minced
½ cup (118ml) buttermilk
INSTRUCTIONS
Whisk together the sour cream and mayonnaise until smooth.
Place the whole peppercorns in a resealable plastic bag and whack them with a rolling pin until crushed finely. Alternatively, you can also set a pepper grinder on coarse and grind out 1 full tablespoon.
Add the grated peppercorns, cheese, vinegar, garlic, salt, and chives. Whisk to combine.
If serving as a dip, add half the amount of Buttermilk, if serving as a dressing add the full amount.
If serving as a sandwich spread I think the dip consistency works best.
