Frank's Recipes! Parmesan Peppercorn Ranch Salad Dressing

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Parmesan Peppercorn Ranch Salad Dressing

3/4 cup buttermilk
1/4 cup sour cream
2 tablespoon mayonnaise
2 tablespoon Parmesan cheese
1/2 teaspoon dried parsley; crumbled
1/2 teaspoon dried chives
1/4 teaspoon dried oregano; crumbled
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Makes 1 cup. Salad dressing or dip for raw vegetables.

VARIATION:
Try other peppercorn: pink, or green, etc. (McCormick puts out a nice mix -- Peppercorn Medley Grinder.)

Combine all ingredients in a medium bowl, stirring gently with a whisk. For the best flavor, refrigerate, covered, for at least 30 minutes before serving. Dressing can be refrigerated in an airtight container for up to 5 days. If using fresh herbs, wash them well and spin them dry; use dressing the same day. Low fat mayonnaise, etc., may be substituted.