Pam's buttermilk dressing
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ½ | cup | Buttermilk |
| 2 | tablespoons | Parmesan Cheese, Grated |
| ½ | teaspoon | Parsley Flakes |
| ½ | teaspoon | Dried Dillweed |
| ¼ | teaspoon | Garlic Powder |
| ¼ | teaspoon | Onion Powder |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Milk (up to 2 tablespoons, if needed), optional |
Directions
Stir together mayonnaise and buttermilk. Stir in cheese, herbs, garlic powder, onion powder, and pepper. Cover and store in refrigerator up to 2 weeks. If necessary, stir in milk to make of desired consistency. Makes 1-½ cups.
Best if made at least a couple hours ahead of time and refrigerated.
For Dip: Do not stir in any milk. Serve with any kind of chips or fresh vegetables.
NOTES : A no-fail favorite!
Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #663 by Creedenite@... on Jul 9, 1997