Prep Time
10 minutes
Total Time
10 minutes
Ingredients
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3/4 cup heavy mayonnaise such as Hellmann's
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3/4 cup "salad dressing" such as Miracle Whip
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1/4 cup buttermilk
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2 1/2 Tbl. aged red wine vinegar
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1 tsp. dried minced onion
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1 tsp. garlic powder
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1/2 tsp. sugar
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1/2 tsp. dried parsley
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1/2 tsp. dried basil
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1/2 tsp. dried oregano
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1/4 tsp. dried Italian seasoning
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1/4 tsp. dried mustard
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1/4 tsp. coarse ground black pepper
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1/8 tsp. white pepper
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1/8 tsp. kosher salt
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1/16 tsp. onion powder
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1 tsp. Kraft Parmesan Cheese (the "green can" stuff)
Instructions
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.Add rest of ingredients and stir until very well mixed.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.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!Possibilities of uses are endless!
