Parmesan Peppercorn Dressing



Serving size

2 tablespoons
30 Minutes
60 minutes

This recipe can be multiplied and keeps well for about 4 days in the fridge.

Parmesan Peppercorn Dressing


4 Tbsp. Reduced fat mayonnaise
4 Tbsp Reduced fat buttermilk
1/2 cup 2% milk
1 ounce Parmesan cheese (grated)
1/4 tsp., ground Black pepper


Place all ingredients in a mini-chopper or blender and blend until smooth.

Chill for at least 1 hour.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.


This is a low sodium recipe.

Recipe Notes

The easiest recipes are always the best. Two essential flavors – pepper and Parmigiano – together in a rich creamy dressing that takes only a few seconds to make. This dressing is great on salad but is wonderful for sandwiches and wraps!

You do have to use the real thing in this recipe. Cheap imitation Parmigiano won’t have the rich flavor that makes this dressing.

"Stay with safe things, like pepper."

Bruce Jay Friedman, Cookbook Author