Submitted by
Lisa Schwandt and Cherrie Newcomb-Rigsby, Crocker, Mo.


2 C mayonnaise

1 C sour cream

1 C buttermilk

1/3 C red wine vinegar

1/8 tsp garlic powder

2 Tbsp onions, very finely minced

2 Tbsp sugar

1 Tbsp salt

1 tsp dried dill weed

1 dash hot pepper sauce

1 dash Worcestershire sauce

1 tsp dried oregano

1 tsp dried basil


Combine all ingredients in a blender and blend until smooth. Refrigerate a few hours before serving, Serve over your favorite green salad, or use as a dip for vegetables.


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