1/ cup red wine vinegar
1/2 cup sour cream
1/2 cup Dijon mustard
2 tsp. sugar
2 garlic cloves, peeled
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Worcestershire Sauce
1-1/2 cups veg. oil
Directions:
Shamelessly stolen from the Feb/March 2008 issue of Taste of Home. This is a great dressing recipe!!!! Attributed to Marian Platt of Washington State.
Place the first 8 ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refirgerate until serving. Makes 2-1/2 cups. Enjoy! Diana
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