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Low-Fat Buttermilk Dressing


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 Tupperware« Mix 'N Measure container, or Quick-Shake Container, place all ingredients in order listed; place shaker top on container and shake well to mix.

  • Will keep in refrigerator for 1 to 2 days; shake well before using.

Makes about 1 cup


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

  • For an Italian-flavored dressing, substitute 2 Tablespoons chopped fresh basil for the parsley and chives and increase garlic to 2 cloves.
  • To make the dressing into a dip for vegetables, reduce buttermilk to 2 to 3 Tablespoons, then add 1/4 cup chopped seeded cucumber and the remaining ingredients.

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