| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads & sa, Pam’s stuff | 24 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1/2 | c | Buttermilk |
| 2 | tb | Parmesan Cheese, Grated |
| 1/2 | ts | Parsley Flakes |
| 1/2 | ts | Dried Dillweed |
| 1/4 | ts | Garlic Powder |
| 1/4 | ts | Onion Powder |
| 1/8 | ts | Pepper |
| 1 | tb | Milk (up to 2 tablespoons, if needed), optional |
INSTRUCTIONS
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 1-1/2 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@aol.com on Jul 9, 1997
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