2 c. buttermilk baking mix
2/3 c. Borden's milk
1 tsp. Italian seasoning
1 (8 oz.) container Borden's sour cream
1/3 c. mayonnaise or salad dressing
1/4 c. Borden's grated Parmesan and Romano cheese
1 sm. onion, chopped (1/4 c.)
3 tbsp. chopped pimento
1 tbsp. chopped parsley
1/2 tsp. garlic powder

Grease a 13 x 9 x 2 inch baking dish. Preheat oven to hot (400 degrees). Combine baking mix, Borden's milk, and Italian seasoning in a medium-size bowl. Stir to make a soft dough. Turn out onto a well floured surface; knead lightly 10 strokes. Pat onto bottom and up sides of prepared dish, forming a small rim.

Combine Borden's sour cream, mayonnaise, Borden's grated Parmesan and Romano cheese, onion, pimento, parsley, and garlic powder in a medium-size bowl; mix well. Spread mixture evenly over dough. Bake in preheated hot oven (400 degrees) for 20 minutes or until dough is golden brown. Cut into rectangles; serve warm. Refrigerate leftovers.