Categories: Dressing/Sauces
Ingredients
- 3/4 cup heavy mayonnaise such as Hellmann's
- 3/4 cup "salad dressing" such as Miracle Whip
- 1/4 cup buttermilk
- 21/2 Tbl. aged red wine vinegar
- 1 tsp. dried minced onion
- 1 tsp. garlic powder
- 1/2 tsp. sugar
- 1/2 tsp. dried parsley
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried Italian seasoning
- 1/4 tsp. dried mustard
- 1/4 tsp. coarse ground black pepper
- ⅛ tsp. white pepper
- ⅛ tsp. kosher salt
- 1/16 tsp. onion powder
- 1 tsp. Kraft Parmesan Cheese (the "green can" stuff)
Directions
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In medium-sized bowl, add mayonnaise, salad dressing, buttermilk and red wine vinegar. Stir slowly doing a figure 8 to start so that you don’t splash, then whisk until smooth.
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Add rest of ingredients and stir until very well mixed.
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Cover bowl and refrigerate for at least 2 hours, overnight is ideal! (This is to let the flavors mellow, marry, and the dried onions to soften.) *The only ingredient that gets a little stronger is the red wine vinegar after chilling for a couple of hours. So don’t add more than my recipe calls for until after you taste it once it has been refrigerated for at least 2-3 hours. Stir in a teaspoon at a time until it’s reaches the tanginess that you personally enjoy. (The vinegar will then re-mellow out overnight. So if you accidentally add too much vinegar, it won’t be ruined.) In other words, the vinegar gets stronger after a few hours, then mellows out a lot overnight. Odd, but true.
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Enjoy over your favorite salad, or use as a spread on a sub or grilled chicken sandwich, or even use as a dip for veggies!
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Possibilities of uses are endless