Hot and Sweet Buttermilk Dressing

from the kitchen of Chef Paul Prudhomme

Makes about 3-1/2 cups

2½ cups buttermilk
½ cup freshly grated Parmesan cheese
2 tablespoons ketchup
1 tablespoon prepared mustard
2 teaspoons minced fresh garlic
2 tablespoons minced green onions
2 teaspoons ground dried Anaheim chile peppers
2 teaspoons ground dried Árbol chile peppers
1 tablespoon firmly packed light brown sugar
2 teaspoons Chef Paul Prudhomme's Seafood Magic®
how to prepare

Combine all the ingredients in a blender or food processor and process until smooth.  Refrigerate, covered, until ready to serve.