Using wire whisk or food processor, combine seasonings with vinegar and
lemon juice. Mix well.
Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix
to combine. Gradually add buttermilk until dressing reaches a thick but
pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing.
Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks.
After refrigeration, dressing will become thicker. Thin before serving by
whisking in a little additional buttermilk.
NOTES : From: Resturant Recipe
Posted to recipelu-digest by Aquasea221 <Aquasea221@aol.com> on Mar 1, 1998
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