1 cup mayonnaise
1 cup buttermilk
2 tablespoons finely chopped scallions, tops only
2 teaspoons minced parsley
1/4 teaspoon each garlic powder, cumin powder, onion powder
Pinch of Cayenne
Dash of Paprika
Salt & freshly ground black pepper to taste.
Recipe
Blend all ingredients together with a whisk. Refrigerate at least one hour. May add small block of crumbled blue-cheese.
Makes 2 cups.
Comment from cook who submitted this recipe to Recipexchange.com: “Serve on tossed salad greens. Wonderful for grilled chicken salad with croutons on top. This is delicious as a dip also. This recipe came from a wonderful restaurant in Norwalk, CA called ‘The Zebra Room.’ “