Type:

Yield: 1 gallon + 1 1/2 cups

Ingredients

1 1/2 cups buttermilk
2 cups low fat mayonaise
1/2 cup reduced fat yogurt, plain
1/4 cup sour cream
1 Tablespoon lemon juice
1/4 cup apple cider vinegar
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
1 Tablespoon dried parsley
1 teaspoon kosher salt
1 teaspoon black pepper

Directions

  1. Combine all ingredients in an appropriate sized container with an immersion blender or a whisk.
  2. Label, date and store below 41 degrees for up to one week.