“This recipe actually came from The Italian Village Restaurant in Chicago, where we obtained it from the chef about 15 years ago. The amounts given are reduced from the original.” –Sugar Hill Inn, Franconia, New Hampshire
Yield:
Makes 2-2/3 cupsIngredients
2 cups sour cream
2/3 cup mayonnaise
3/4 teaspoon garlic powder (or to taste)
1/8 teaspoon cider vinegar
2-1/2 tablespoons sugar
Salt and pepper to taste
Chives (optional)
Instructions
Mix all ingredients together in an appropriate size bowl, stirring well. The dressing’s flavor improves with age — don’t use it for at least 3 days. Keeps for a month refrigerated in a covered plastic container.
