- 3/4 cup buttermilk
- 2 tbsp low-fat mayonnaise
- 2 tbsp nonfat sour cream
- 1 tbsp finely chopped green onion
- 2 tsps white vinegar
- 1 tsp dry mustard
- 1/4 tsp dried thyme leaves
- 3 garlic clove, finely minced
- 1/2 teaspoon splenda or Agave Nectar
- Salt and freshly ground black pepper to taste
In a blender or food processor blend all ingredients until smooth.
Cover and refrigerate. Keeps for 1 week.
Makes about 1 cup.
No comments:
Post a Comment