¼ cup mayonnaise (regular or light)
½ cup low-fat buttermilk
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon each salt and pepper
- Combine all ingredients in a small bowl and stir until smooth. Cover and chill until ready to serve.
- Refrigerate leftovers within 2 hours.
- For a thinner dressing, add an extra 2 to 3 Tablespoons of buttermilk.
Yumm!! According to the Food Hero nutrition label (love that is here) per 2 tablespoons this has 35 calories less than the ranch dressing in my refrigerator. And may 4 year old didn't notice any difference eating tons of carrots and peppers with it. I may try sour cream next time instead of mayo. Plus you can use any spices.