1/4 C. Black Pepper
1 1/2 C. Parsley Flakes
1/2 C. Garlic Salt2 Tbsp Kosher Salt 1/4 C Granulated Garlic 3/4 C Granulated Onion2 Tbsp Dill Weed
1 1/2 C. Parsley Flakes
1/2 C. Garlic Salt2 Tbsp Kosher Salt 1/4 C Granulated Garlic 3/4 C Granulated Onion2 Tbsp Dill Weed
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice
Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 3/4 Quarts
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 3/4 Quarts
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