Submitted by Julie Twitchell
I got this recipe from my Mom. This makes 2 quarts, so I cut the recipe in half for our RS meeting in May.
1 quart buttermilk
1 quart mayo
2 tsp. onion powder (not onion salt)
2 tsp. accent
1/2 tsp. garlic powder (not garlic salt)
3/4 tsp. black pepper
2 1/2 tsp. salt
2 tsp. minced dried parsley
Mix all ingredients and refrigerate overnight. The longer it sets, the better that flavor.
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