Recipe by littlebasque
Found this recipe in Better Homes cookbook. I have made a few changes I like a little more garlic taste than the recipe calls for.
Top Review by Cheri B
I have now made this 3 times in one month! We not only love it on salad, but on roast beef/pork sandwiches. DH has requested we keep this in the refrigerator, and he is a Ranch dressing person. Made for PAC Spring 2008
- 3⁄4 cup mayonnaise or 3⁄4 cup salad dressing
- 1⁄4 cup sour cream
- 2 teaspoons white wine vinegar or 2 teaspoons white vinegar
- 1⁄4 teaspoon mustard
- 1⁄4 teaspoon basil, crushed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon garlic salt
- 2 tablespoons milk
- 3 garlic cloves, minced
Directions See How It's Made
- In a small mixing bowl stir together mayonnaise or salad dressing, sour cream, vinegar, ,mustard, basil, salts, and garlic. Serve immediately or cover and store in the refrigerator for up to 2 weeks. Before serving, if necessary, stir in milk to make dressing of desired consistency.