 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
|
Recipe from July 2009 issue of Food & Wine from Chef Kelly English. Chef English serves it with his mini version of Natchitoches. Ingredients:
1/2 cup buttermilk |
1/2 cup mayonnaise |
1/4 cup sour cream, plus |
1 tablespoon sour cream |
1 1/2 teaspoons celery salt |
1 teaspoon lemon juice |
salt |
hot sauce, suggested tabasco |
1 scallion, thinly sliced |
Directions:
1. Combine 1st 5 ingredients in a bowl.
2. Season with salt and hot sauce.
3. Top with scallions.
|
|