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Club Forest Parmesan Black Olive Salad Dressing

Yield: 1 Servings

Ingredients and directions for this recipe

1 1/2 ts Cracked black pepper
1/4 ts Lemon pepper
1/4 ts Celery salt
1/8 ts Salt
1/4 ts Hot pepper sauce
1/4 ts Worcestershire sauce
1 pn Cayenne pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/8 c Red wine vinegar
1 1/2 ts Freshly squeezed lemon juice
1/4 c Sour cream
1 1/2 c Good-quality mayonnaise
2 tb Diced black olives
6 tb Grated Parmesan cheese
2 tb Freshly shredded Parmesan
-cheese
2 tb Buttermilk; (about)

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 :

See also:
Previous recipe Club Chicken Casserole
Next recipe Club Sandwich

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