1/2 c milk
3/4 c buttermilk
1 c mayonnaise
1/4 c cider vinegar
1 TBS lemon juice
1 tsp Dijon mustard 1/2 c parmesan cheese, grated
1/2 ts freshly ground pepper
2 or more cloves garlic, crushed
3/4 c sour cream
In a mixing bowl, combine milk, buttermilk, mayonnaise, vinegar, Parmesan cheese, pepper, and garlic. Mix well with wire whisk.
Fold in sour cream, leaving lumps intact.
Chill for at least an hour. Store in a tightly closed container. This is great on salads or as a dip for veggies.
From Coco’s Restaurant