Peppers With Parmesan Ranch Dip Recipes
PEPPERS WITH PARMESAN RANCH DIP
There's a party in this pepper! That's what you'll think when you see your favorite creamy ranch-Parmesan dip in a scooped-out red pepper.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 3
Steps:
- Cut 1-1/2-inch slice from bottom of pepper; set aside. Cut remaining pepper into strips.
- Mix dressing and Parmesan cheese. Spoon into reserved bottom of pepper. Serve with pepper strips.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
PARMESAN-RANCH CHICKEN
Adapted another recipe to create this. Made it several times and it's always a hit! The Parmesan-ranch flavor is amazing whether you marinate the chicken beforehand or do it on the fly!
Provided by Misa Yarmie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
- Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.6 calories, Carbohydrate 24 g, Cholesterol 103.3 mg, Fat 35 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 990.3 mg, Sugar 2.9 g
VEGGIE FOREST WITH PARMESAN RANCH DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
- Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.
LEMON PEPPER PARMESAN DIP
This recipe is taken from "Of Tide & Thyme", Annapolis, MD, 2001. This dip for vegetables can be made up to a day ahead.
Provided by Dan-Amer 1
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, sour cream, and lemon juice. Add the rest of the ingredients, mix together well, and store in your refrigerator for several hours so flavors can blend.
Nutrition Facts : Calories 810.6, Fat 69.1, SaturatedFat 24.2, Cholesterol 98.8, Sodium 1203.5, Carbohydrate 40.2, Fiber 0.6, Sugar 9.4, Protein 12.8
THE BEST EVER PARMESAN RANCH DRESSING OR DIP
Oh my this Parmesan ranch dressing is so good! It's super creamy. I tried it on a salad and it was out of this world. I can't wait to try it as a dip or with other meals. I plan on keeping this ranch dressing recipe in the fridge at all times.
Provided by cindy dutton
Categories Dips
Time 15m
Number Of Ingredients 10
Steps:
- 1. Mix mayonnaise, sour cream and milk in a bowl.
- 2. Add garlic powder, onion powder, parsley, salt, pepper, and dill. Mix well.
- 3. Add in shredded Parmesan cheese. Chill and serve. Note: add less milk for dips. Also omit Parmesan for ranch dressing.
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