cheese "n" chive buttermilk salad dressing

Name: Cheese "n" Chive Buttermilk Salad Dressing
Prep time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) mayonnaise; 1/2 cup(s) sour cream; 2/3 cup(s) buttermilk; 1/2 cup(s) sharp semi-hard cheese (finely grated); 1 1/2 tablespoon(s) finely chopped chives; 2 tablespoon(s) cider vinegar; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) cracked black pepper; 1 teaspoon(s) sugar; 2 large hard boiled eggs (minced or run through a sieve)

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Garrison Wayne

La Quinta, CA

Updated on May 14, 2015

I made up this dressing to take to a pot luck. I was designated to bring the Salad. The main dish was going to be an award winning Chili. I wasn't sure how hot the Chili was going to be, so I thought a Creamy Based Dressing would be the best compliment. Creamy will always counter balance the Hot. I served this over a bed of mixed greens with slivered red onion, julienned beets, baby corn and roasted sunflower seeds. This dressing is best offered in a bowl with a small ladle, so each person can portion their own. The minced egg really makes this a tasty dressing.....Oh!....and the Cheese!

Rate

prep time 20 Min

cook time

method Blend

yield 12 serving(s)

Ingredients

1 cup mayonnaise
1/2 cup sour cream
2/3 cup buttermilk
1/2 cup sharp semi-hard cheese (finely grated)
1 1/2 tablespoons finely chopped chives
2 tablespoons cider vinegar
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon sugar
2 large hard boiled eggs (minced or run through a sieve)

How To Make cheese "n" chive buttermilk salad dressing

Step 1

Place all of the ingredients in a medium bowl and whisk until well mixed.

Step 2

Transfer to a jar (or jars) and keep refrigerated. Makes 3 cups.
Step 3

Note: There are many cheeses that you can use for this recipe. I recently discovered Sharp Provolone. That is what I used. Parmesan, Romano, Asiago, etc. are the types of cheeses that will be a good choice. Sharp White Vermont Cheddar should be good as well.
Step 4

If you do not keep Buttermilk around your house, you can substitute 2 tsp Cider Vinegar plus milk to measure 2/3 cup. Let sit 5 minutes before using. Dressing will be slightly less thick than using the Buttermilk.
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