Each Wednesday our local newspaper carries food articles and recipes in the lifestyle section. Usually I give these a quick glance to see if any of the recipes or articles are of interest to me. This week had an article on using herbs in summer recipes.
Over the last several years I have tried to grow herbs right outside my backdoor so that I can have fresh herbs when I want them. Even though we’ve had quite a bit of rain this spring, I have basil, parsely, chives, and cilantro already planted! I can’t wait for them to get a little bigger so that I can use them in this wonderful recipe that was posted in our newspaper this week. I believe it originally came from Ree Drummond, the Pioneer Woman at www.foodnetwork.com.
1 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
1/4 c. fresh basil leaves, chopped
1/4 c. Italian flat-leaf parsley leaves, chopped
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh oregano
3 tsp. white vinegar
2 tsp. Worcestershire sauce
salt and ground pepper to taste
Combine all the ingredients in a large mixing bowl, adding salt and pepper to taste. Chill for several hours before serving. Makes about 2 cups or about 8 servings