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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Stephanie da Silva
Servings: 1/4 cup
½ cup buttermilk
3 tablespoons reduced fat salad dressing
1 tablespoon white wine vinegar
½ teaspoon dried basil
½ teaspoon Dijon mustard
¼ teaspoon minced garlic
dash fresh-ground black pepper
Combine all the ingredients in a food processor or in a blender. Process or blend until smooth. Refrigerate an hour or so before using.