Prep 10 mins
Cook 0 mins
- 2⁄3 cup sour cream
- 1 cup mayonnaise
- 1⁄4 teaspoon crushed garlic
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon mustard powder
- 2 tablespoons sugar
- 1⁄2 cup buttermilk
- Blend all in blender until smooth.
- Flavor is better when it sets for a couple hours.
- It's great when used for a dip.
This dressing is wonderful! Very simple to put together. I had some unused buttermilk from another recipe and was looking for a way to use it. It is so much fresher tasting than bottled and the flavor is mild but lush. Thanks for the great recipe.
Oh my, oh my!!!! This salad dressing is super! Followed your directions to the letter and we enjoyed every bite. Even dipped fresh, home-grown cucumbers and they were yummie too! What a winner this recipe is! Thanks for posting. Laudee C.
We liked this--the mustard powder gives it a nice zip (might be too hot for some), but DH and I felt it needed more overall flavor so we added more salt, minced dried onions and a little fresh parsley. That made it irresistibly good! We also used it as a dip for Bev's buttermilk onion rings which we served with Big John's buttermilk meatballs over rice.