Creamy Buttermilk Dressing Recipe

Creamy Buttermilk Dressing Recipe
Creamy Buttermilk Dressing Recipe photo by Taste of Home
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Creamy Buttermilk Dressing Recipe

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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
MAKES:
32 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

2 tablespoons: 64 calories, 6g fat (1g saturated fat), 8mg cholesterol, 206mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

  • 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
  1. 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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