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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
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I was trying to find something different to top baked potatoes with when I came up with this. A little more interesting than the same old butter and sour cream. Works well with fish too. Ingredients:
1/4 cup buttermilk |
3/4 cup milk |
4 ounces cream cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 teaspoons dill weed |
1/2 teaspoon onion powder |
1 teaspoon lemon juice |
Directions:
1. In medium sauce pan combine buttermilk, milk and cream cheese. Over medium heat melt cream cheese into milk stirring constantly. (I use a whisk rather vigorously.).
2. When cheese is well melted add salt, pepper, onion powder and dill. Add lemon juice last slowly.
3. If you like your sauce a little thicker use 1/2 tbs of flour mixed into a slurry with a little of the sauce mixture so you don't get lumps.
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