8 oz cream cheese
4 tablespoons sour cream
1 tablespoon buttermilk (http://veganfoodaddict.wordpress.com/tag/how-to-make-vegan-buttermilk/ [1])
1/2 teaspoon salt
1 1/4 teaspoon garlic powder
2 tablespoons parmesan (I used store bought, galaxy brand)
*cream cheese, sour cream (both tofutti brand) and parm were store bought. Buttermilk made using the link above.
Mix cream cheese and sour cream with a fork. Mix in buttermilk. Mix in spice. If you can, let it sit through the day -- pizza places make this a day or two in advance unless rushed because the base is so bland the sitting with the spices is what puts it over. For those who do know what this is, its as true to the original by Anthony's in Oakland County, MI as possible so it is very creamy, thick, garlicky with no chives or anything added.
This is a dip common to southeast Michigan pizza places and is used for pizza and breadsticks.
Links:
[1] http://veganfoodaddict.wordpress.com/tag/how-to-make-vegan-buttermilk/