This thick ranch-like dressing doesn't taste light. I used it to prepare a cold chicken and pasta salad. After trying it, a friend begged me for the recipe. —Emily Hockett of Federal Way, Washington
- 1 cup reduced-fat mayonnaise
- 1/2 cup reduced-fat sour cream
- 1/2 cup buttermilk
- 1 teaspoon onion powder
- 1 teaspoon cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving. Yield: 2 cups.
Originally published as Creamy Buttermilk Dressing in Light & Tasty February/March 2003, p27
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