Yield
1 1/4 cups (serving size: 1 tablespoon)

This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.

How to Make It

Step 1

Combine all ingredients, stirring with a whisk until dressing is well blended.

Step 2

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Ratings & Reviews

daneanp's Review

veryslowcook
October 24, 2014
This was ok. Not my favorite, but refreshing and different.

portland's Review

daneanp
January 14, 2013
i found the garlic to be a little overpowering. the dressing was a little thin as well. taste was just so, so, but i think it may make a nice marinade for grilled chicken.

veryslowcook's Review

portland
August 02, 2012
Nice way to use up some leftover buttermilk. We don't love lemony dressings, so I only used about 1/4 tsp lemon rind, but it was still pretty lemony. Tasted better the 2nd day. It's good, but not a fave for us so I won't make it again.

dekeuken's Review

dekeuken
August 11, 2010
This is a tasty, lemony, fresh salad dressing that is better than ranch dressing. It will stay in the fridge for up to 1 week, so if you use it everyday or as a marinade, you can double the recipe very easily. I replaced the buttermilk and mayo with 3/4 cup yogurt thinned with water. I used this on salads and as a dip for a vegetable crudite platter.