Prep 5 mins
Cook 0 mins
Super easy to make, and stays good forever. Have a big jar or bottle ready to store it in (makes roughly 24 ounces).
- 1 cup mayonnaise (I prefer Best Foods Canola Mayo)
- 1 cup buttermilk
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon pepper
- 1 dash dill
- Mix dry ingredients into wet ingredients.
Hidden Valley...Who? I'll never buy that crud again. This tastes so much better and is so easy to make. Thanks for sharing.
Very good and easy to make. I followed the recipe exactly as written and we all loved it. It was so fresh tasting. Made for Spring PAC 2011.
Excellent! I made this for the first time today and am amazed at how simply delicious it is. Thank you for sharing.