- 1⁄4 cup low-fat mayonnaise
- 1⁄2 cup low-fat buttermilk
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon each salt and pepper
Combine all ingredients in a small bowl and stir until smooth. Cover and chill until ready to serve.
Refrigerate leftovers within 2 hours.
For a thinner dressing, add an extra 2 to 3 tablespoons of low-fat buttermilk.