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Shinin' Times at The Fort
by Holly Arnold Kinney

makes about 1½ cups


• 1 fresh jalapeno chile
• 3/4 cup mayonnaise
• 1/2 cup full-fat sour cream
• 1/4 cup buttermilk
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped green onion
• 2 tablespoons chopped Italian parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1½ teaspoons chopped fresh thyme
• 1 large clove garlic, peeled and minced
• 1/8 teaspoon dried dill seed (optional)
• 3 to 6 drops hot sauce, to taste (optional)
• 3 to 6 drops Worcestershire sauce, to taste
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh lime juice


Seed and dice the jalapeno.
In a blender or food processor, combine the diced jalapeno, mayonnaise, sour cream, buttermilk, bell pepper, green onion, parsley, basil, cilantro, thyme, garlic, and dill seed, if using.

Pulse on and off until the dressing is well blended and almost smooth.

Taste and season with the hot sauce, if using, Worcestershire, salt and pepper, and lime juice.


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