By
Betsy Vail 05/06/15
Ingredients:
- ½ c powdered buttermilk
- 2 Tbs parsley flakes
- 1 Tbs onion powder
- 2 tsp minced dried onion
- 2 tsp dried chives
- 1 tsp dill
- 1 tsp oregano
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp dried mustard
- ⅛ tsp paprika
- Pinch of leaf thyme
Directions:
Mix
until homogenous in a bowl.
For Salad Dressing or Dip:
Combine 3 Tbs of mix with ½ c sour cream, 2 Tbs mayo, and ½+ c milk for the desired consistency. Allow to chill.For roasted potatoes:
Additional
salt and onion powder may be added to taste. Combine with 1 c olive oil and
toss with quartered new potatoes. Roast on 400F for 15 minutes then stir and
top with Parmigiano Reggiano. Roast an additional 15 minutes+ until tender and golden.
