1 block cream cheese (Philadelphia)
2 cups mayonnaise (Can substitue for Sour Cream if you don't like Mayo)
2 cups buttermilk
1 teaspoon onion salt
1 teaspoon Accent
1/4 teaspoon garlic salt
1/2 teaspoon pepper
1 and 1/4 teaspoon salt
2 teaspoons chopped parsley (dried or fresh)
Soften cream cheese to room temperature. Cream together cream cheese and mayonnaise. Mix in buttermilk and
scrape down sides of bowl to incorporate ingredients. Add spices and parsley. Mix well. Store in air tight container.
Makes a little over a quart of dressing. Refrigerate. It will thicken more as it sits. Shake or stir before serving.
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