Ingredients
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
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