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Buttermilk Basil Salad Dressing

My husband can't eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. —Nancy Johnston of San Dimas, California
  • Total Time
    Prep: 5 min. + chilling
  • Makes
    2 cups


  • 1 cup buttermilk
  • 1 cup reduced-fat sour cream
  • 1/4 cup plus 2 teaspoons grated Parmesan cheese
  • 3 tablespoons minced fresh basil
  • 1 teaspoon onion salt
  • 2 garlic cloves, minced
  • Torn mixed salad greens


  • In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.
Nutrition Facts
2 tablespoons: 35 calories, 2g fat (1g saturated fat), 7mg cholesterol, 173mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 fat.

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Average Rating:
  • Loiscooks
    May 31, 2015

    This dressing is very thin. After mixing it, I tasted it and found it to be quite bland. I ended up adding more ingredients to bring out flavor. I will not make it again.

  • ConnieK
    Aug 31, 2013

    Excellent dressing, love basil and garlic. This is better than any salad dressing that can be purchased in a store. Stores very well in the fridge. This one's a keeper, will definitely be making again.

  • cwbuff
    Jul 30, 2011

    The flavors of this dressing are better after sitting in the fridge 1-2 days. If used the first day, it's too mild, in my opinion. Will definitely make again, as it was easy and I like homemade dressings so much better than store-bought.