This dressing is from Cook's Country. The pepper is slowly simmered in oil to mellow its harshness, and when added to the dressing, each spoonful tastes deeply of pepper. If you don't have buttermilk, substitute 2 T milk and increase the vinegar to 2 1/2 t. Hearty, crispy iceberg and romaine work well with this creamy dressing.
This is a delicious, tangy salad dressing that can also be used as a dip by leaving out the milk. It's lower in fat, carbs, calories and sodium than most store bought dressings and the taste will blow that stuff away! You can make it even healthier by using reduced fat mayo and sour cream.
This is a light, cool Greek dressing or dip that can be served with crisp vegetables and pita bread or over salad greens. It also goes well with cooked meats, pita pocket sandwiches, over rice and on the side of an entree, especially lamb or pork chops, grilled beef or chicken.