Cheese "n" Chive Buttermilk Salad Dressing

Garrison Wayne


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!

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20 Min


1 c
1/2 c
sour cream
2/3 c
1/2 c
sharp semi-hard cheese (finely grated)
1 1/2 Tbsp
finely chopped chives
2 Tbsp
cider vinegar
3/4 tsp
1/2 tsp
cracked black pepper
1 tsp
2 large
hard boiled eggs (minced or run through a sieve)


1Place all of the ingredients in a medium bowl and whisk until well mixed.
2Transfer to a jar (or jars) and keep refrigerated. Makes 3 cups.
3Note: 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.
4If 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.