Parmesan Peppercorn Dip (Copycat Recipe)

One of my favorite things is to figure out how to make a delicious (but normally too expensive) food at home. Prime candidates for such “reverse engineering” usually include restaurant foods or gourmet foods from the grocery store. This Parmesan peppercorn dip is the latter, based on one by the same name made by Private Selection (Kroger). Since I bought it recently, I read the ingredients on the back and went from there to create this recipe.

Mix everything together in a bowl:

1 c. sour cream

1 c. shredded Parmesan cheese (not grated)

1/2 c. mayo

1/4 t. garlic powder

1/2 – 3/4 t. freshly ground black pepper (The original has bigger pieces of peppercorn, but I prefer for it to be ground.)

1/2 t. salt

1/4 t. onion powder

Serve with chips, crackers, or pretzels. It’s also great as a spread for wraps or a topping on potatoes. I’ve seen similar recipes that suggest thinning it to make a salad dressing, too. Whatever you use it for, Parmesan peppercorn dip is delicious, the perfect combination of creamy and tangy.

Find my other dips and spreads here.

Parmesan peppercorn dip
Nutrition Facts
Serving size: 1 T.
Servings: 32
Amount per serving 
% Daily Value*
Total Fat 3.5g4%
Saturated Fat 1.6g8%
Cholesterol 7mg2%
Sodium 97mg4%
Total Carbohydrate 1.4g1%
Dietary Fiber 0g0%
Total Sugars 0.3g 
Protein 1.4g 
Vitamin D 0mcg0%
Calcium 40mg3%
Iron 0mg0%
Potassium 12mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by VeryWell

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