Of all the made-from-scratch dressings I do, this is our favorite! Light, refreshing and absolutely drinkable. This salad dressing also doubles as a dip for raw veggies.
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| Here, this oh so delicious salad dressing is being used as a dip! |
2 cups buttermilk
2 cups Hellman's Mayonnaise
1/2 teas garlic powder
1 teaspoon onion salt
3/4 teaspoon salt to taste
5 tablespoons fresh parsley, chopped
1/2 teaspoon white pepper
Here is how I did this:
1. Place all ingredients in bowl of food processor. Process on high until thoroughly blended.
1. Place all ingredients in bowl of food processor. Process on high until thoroughly blended.
2. Place in sealed container and
refrigerate at least four hours before serving.
Author's Notes:
- The key what makes this dressing/dip taste so-o-o good is to use (a) only Hellman's Mayonnaise and (b) only fresh parsley.
- Dressing will keep in refrigerator up to two weeks in refrigerator IF you take out only the amount needed each time.
Servings: 16 Yield: 4 cups
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