Ingredients
1/3 cup buttermilk blend powder1/4 cup dried parsley flakes2 tablespoons dried minced onion2 teaspoons salt2 teaspoons garlic powderADDITIONAL INGREDIENTS FOR SALAD DRESSING:1 cup reduced-fat mayonnaise1 cup plus 6 tablespoons buttermilkADDITIONAL INGREDIENTS FOR DIP:2 cups reduced-fat sour cream
Preparation
Combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup).
For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour. Yield: about 2 cups.
For dip: In a small bowl, combine sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables.
