You’ll never walk down the Dressings aisle ever again now that you’ve discovered this recipe for creamy and tangy Peppercorn Ranch Dressing. It can be made in only 5 minutes and is the perfect partner for your salads, wraps, and veggie platters.
From the very first time I made my own Peppercorn Ranch Dressing, I knew there was no turning back. Gone were the days of settling for store-bought dressings with unpronounceable ingredients and questionable flavors. In just 5 minutes, you can whip up this creamy, tangy, and incredibly versatile dressing that’s perfect for salads, wraps, and even as a dip for your favorite appetizers. Trust me, once you’ve tasted it, you’ll never look back.
Why You Will Love This Recipe
- Its versatility. It can be used as a dressing for a salad, a spread for a sandwich or wrap, or a dip for veggies, fries, or your favorite wings.
- Its simplicity and ease. It takes 5 minutes to assemble.
- It tastes so much better than store-bought dressings. And, if you want to alter the taste in any way, you can do so while making the dressing.
- It’s healthier than store-bought dressings. Have you ever looked at what they put in the store-bought stuff? I didn’t recognize half the ingredients. With most things homemade, you control what goes in and, perhaps more importantly, what you keep out. Explore our other homemade dressing recipes to find your favorite.
What To Serve Peppercorn Ranch Dressing With
You probably have a good idea what would go well with this dressing but if you’re looking for some specific dishes, here are some Baked Bree suggestions:
Kansas Chopped Salad with Peppercorn Ranch – This all-American Chopped Salad features the classics: bacon, cheddar, homemade croutons. In fact, it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I’m sure you will, too.
Buffalo Chicken Sliders – Fancy a burger but don’t want your usual size? Then you have to try these mouth-watering Buffalo Chicken Sliders. One bite, and you’ll be hooked!
Baked Chili Cheese Fries with Bacon and Ranch – They are insane. Beyond what I could have ever expected in a French fry. Heaven in a cast-iron skillet. Amazing. These might even edge out my love for Jack’s Urban Fries.
Slow-Cooker Buffalo Chicken Chili – Slow Cooker Buffalo Chicken Chili is perfect Super Bowl chili fare. Just replace the blue cheese dressing with this ranch dressing. You’ll get all of the buffalo flavor, in chili form. No orange faces to be found!
How do I give my dressing more bite?
You can use as much pepper in the recipe as you like, so keep adding until you are happy. It is also better to use freshly ground pepper than pre-ground, it has a fuller flavor.
How To Store Peppercorn Ranch Dressing
You will need to store this dressing in the fridge. Put it in an airtight container or resealable jar. This will keep it fresh and prevent odors from seeping out. It can generally last for up to a week in the fridge. Freezing is not recommended.
Peppercorn Ranch Dressing
Ingredients Â
- 1 cup sour cream
- 1 garlic clove minced
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 Tablespoon fresh dill
- 1/4 to 1/2 cup buttermilk
InstructionsÂ
- Combine sour cream, garlic, Worcestershire sauce, hot sauce, salt, pepper, and dill in a bowl
- Whisk the ingredients together until nicely combined.
- Add buttermilk until desired consistency is attained. (I like mine quite thick.)
Question: what herb would you suggest in place of the dill? (My husband is not a fan!
Hi Sally, what about trying chives or parsley? They should work well.
Hi,
How much can you taste the hot sauce? I don’t care for it in general. 🙂
Hey there – the hot sauce in this recipe is really subtle – just a tiny kick, nothing major. But if you’re not into it, you can totally leave it out or maybe try a milder sauce instead. The rest of the flavors will still come together nicely, so give it a go and let me know how it turns out! 😊
can I add pepper to store-bought ranch?
Yeah, absolutely!
Exceeding store bought brands is a pretty low bar–this delicious recipe beats those hands down. And as most of those store brands are mayonnaise based, this recipe is both lower calorie and fresher tasting. I do like buttermilk, the original base of ranch dressing, and so used more of it and a bit less sour cream for a thinner dressing. The addition of vinegary hot sauce is brilliant–not enough to add heat, but sufficient to enhance flavors. I can tell you that a bottle of tabasco, Texas Pete, or Franks is always in my fridge and few folks who eat at my table suspect how often I add a dash or several.
Thanks a lot sharing, so happy you liked it!