Recipe - Club Forest Parmesan Black Olive Salad Dressing

1 One half teaspoon Cracked black pepper
One fourth teaspoon Lemon pepper
One fourth teaspoon Celery salt
1/8 teaspoon Salt
One fourth teaspoon Hot pepper sauce
One fourth teaspoon Worcestershire sauce
1 pn Cayenne pepper
One fourth teaspoon Garlic powder
One fourth teaspoon Onion powder
1/8 cup Red wine vinegar
1 One half teaspoon Freshly squeezed lemon juice
One fourth cup Sour cream
1 One half cup Goodquality mayonnaise
2 tablespoon Diced black olives
6 tablespoon Grated Parmesan cheese
2 tablespoon Freshly shredded Parmesan
cheese
2 tablespoon Buttermilk; (about)

Using wire whisk or food processor, combine seasonings with vinegar and
lemon juice. Mix well.

Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix
to combine. Gradually add buttermilk until dressing reaches a thick but
pourable consistency. Makes 8 to 10 servings, about 2 One half cups dressing.

Note: Unused dressing stays well refrigerated for up to about 1 One half weeks.
After refrigeration, dressing will become thicker. Thin before serving by
whisking in a little additional buttermilk.

NOTES : From: Resturant Recipe
Posted to recipeludigest by Aquasea221 Aquasea221@aol.com on Mar 1, 1998