Low-Fat Buttermilk Dressing
A Tupperware recipe, at the Sneaky Kitchen
1/2 cup reduced-fat mayonnaise
1/2 cup lowfat buttermilk
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 garlic clove, minced
1 Tablespoon chopped fresh parsley
1 Tablespoon snipped fresh or frozen chives

In a Mix 'N Measure or Quick-Shake Container, place all ingredients in order listed; place shaker top on container & shake well to mix. Will keep in refrigerator for 1 - 2 days; shake well before using. Makes about 1 cup.

Variations: 
*  For a thicker dressing, substitute 1/2 cup nonfat sour cream for the mayonnaise.

*  For an Italian-flavored dressing, substitute 2 Tbsp. chopped fresh basil for parsley & chives & increase garlic to 2 cloves.

*  To make a dip for vegetables, reduce buttermilk to 2 to 3 Tbsp.,  add 1/4 C. chopped seeded cucumber & remaining ingredients.