Emily's Famous Parmesan and Peppercorn Ranch Dressing
Servings Per Recipe: 20 Calories: 26.6
% Daily Value *
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Yummy - but it needs a little garlic and dill. Used FF yogurt 2 Tbls lite sour cream AND 1-1/2 Tbls Mayo. Used dried parsley - ok but better I'm sure w/fresh. Add about 1/4-1/2 tsp dill weed. Needs more than 2 Tbls milk. Buttermilk even better. Added a sprinkle of garlic powder and garlic salt. Try mixing it in your blender rather than stirring as suggested. Helps get the green onion and parsley minced down and mixed in. 5 stars w/added garlic & dill!
Followed recpe closely. Added more seasoning and parmesan cheese as suggested by other reviewers. First day it tasted like the yougurt with seasoning and green onion. I did not lose faith! Second day OMG it ws the best!!!
Used half FF plain yogurt and half FF sour cream because that was what I had. I thinned out the dressing with lowfat buttermilk but it needed more than two tablespoons. Good as is but needs something. I'd like to play with this recipe a bit. I liked the parmesan very much. NOTE: This made a ton. Almost four cups of dressing. If you don't eat dressing several times a day like we do you might want to cut it back. Great for us. And you know the longer it sits.....the better it is.
We really enjoyed this even though I made a slight mistake lol! I planned on halving this recipe so I bought 1 container of yogurt (fat free). I go to make the recipe and then realize that the only thing I halved was the yogurt and kept all of the other ingredient amounts the same but no worries because it was fantastic this way! I also added a clove of finely minced garlic. I will definately be using this recipe again and often very tasty! Thanks for sharing.:)
This is very good especially considering how low in calories it is. I didn't have parsley and used cilantro instead which I think would be nice for Mexican food as a sauce. I put in some minced garlic as well. It tastes best the next day. Thanks for the recipe!
So I (almost) totally ruined a batch of homemade yogurt and was actually looking for a recipe that called for sour cream to use up my oops when I stumbled on this. Thought "what the heck" and grabbed a cup of my almost but not quite yogurt stuff and made recipe - - - only change I had to make (probably due to thin consistency of my poor yogurmess) was to add a tad more mayo to tighten it up a bit. I do feel like it's missing something - not quite sure what (lemon juice?) but it's not had an hour to sit yet so will tuck away in fridge and come back once flavors have meshed:) UPDATE: oHHHHHHHH!!! yUMMMMM
Fabulous! I made this to use as a dip w/"breaded chicken fingers" & they went together perfectly. I'd like to try this w/mayo &/or sour cream instead of mayo next time just a personal taste preference.