Was in need of a quick salad dressing for a Mexican meal so I came up with this one on the spur of the moment.
Ingredients:
1/2 cup sour cream
2 tablespoons extra virgin olive oil
2 tablespoons milk
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice or 1 teaspoon lime juice
1 tablespoon fresh cilantro
1 tablespoon fresh parsley
1 tablespoon rice wine vinegar (i used roasted garlic flavored)
1 pinch salt
1/8 teaspoon black pepper
Directions:
1. Whirl all ingredients in a blender until smooth or use a handheld immersion blender. Taste and adjust seasonings if necessary. 2. If thinner consistency desired, thin with more milk. 3. Store in refrigerator until ready to use. 4. Yield is estimated.