Prep 25 mins
Cook 0 mins
Tastes just as good as a dip as it does on salads
- 177.44 ml low-sodium mayonnaise
- 44.37 ml fat-free buttermilk
- 7.39 ml sugar
- 3.69 ml vinegar
- 3.69 ml garlic powder
- 3.69 ml finely chopped fresh dill
- 4.92 ml finely chopped fresh parsley
- 2.46 ml onion powder
- 1.23 ml salt substitute
- 1.23 ml paprika
- 3-4 slice reduced-sodium bacon, crumbled
- Combine all ingredients in a small bowl and let chill for 1-2 hours.
- Store tightly covered and refrigerated.
I fully agree that no sugar is needed! I added a scant tsp and wish I hadn't. I had to doctor this recipe up so much I prefer not to rate it. The problem with lite & low sodium mayo (& other products) is that they replace salt/fat with sugar! If you want low-sodium mayo, it's best to make it yourself. I recommend Celtic sea salt, which is twice as salty (so you use half as much), contains 20% less sodium than table salt, and contains essential minerals the body needs. It's pricey but a small bag lasts (me) about 2 years. Much more important than low sodium is bacon without nitrites or nitrates, which are salts that wreak havoc on the cardio-vascular system.
This is a delicious dressing. I used 1/2 cup buttermilk in total: I made the dressing in a blender to assure creaminess and then thinned it out a bit for pourability.
Made a hyge batch of this to go with a simple salad for a bridal shower and it got rave reviews. Everyone wanted to know where it came from. YUM.