Reviewed: Mar. 9, 2012

Tasty, but way too much mayo for me. I reduced the mayo to 3/4 cups. I also wanted a creamy garlic dressing, so I started out by pureeing 3 cloves of fresh garlic in a quarter cup of 2% milk, then followed the recipe. Next time I will reduce the mayo to 1/2 cup, sub in 1/2 cup nonfat plain yogurt, and add 1 tsp of honey.

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Reviewer:

SOTHEBOMB

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Feb. 5, 2012

This dressing is so good. It is easy to make and does not last long! i add a pinch of cayenns pepper to the finished mix. Thank you for sharing this awesome recipe.

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Reviewer:

deedee

Cooking Level: Intermediate

Home Town: Winchester, Virginia, USA

Reviewed: Jan. 6, 2012

I thought this tasted okay. I liked that it used all low-fat dairy, but something seemed to be missing flavor wise. It just kind of tasted like milk. I cut the recipe in half and got about 4-5 servings and not 16. We used it for dinner salads, though.

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Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 15, 2011

This recipe is delicious, I cut it in half, omitted the onion powder and added dried dill and fresh chives. Definitely let it chill for at least an hour, the apple cider vinegar is very strong if you don't. Like the other reviewers said - add more buttermilk if you would like to thin it.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 3, 2011

This is a really good base recipe for buttermilk dressing. I thinned it with a bit more buttermilk and added some crushed dried basil and parsley leaves and it tasted like the delicious buttermilk basil dressing I had a restaurant recently.

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Shef Cris

Cooking Level: Expert

Home Town: Bourbon, Missouri, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 18, 2011

Perfect consistency and flavor, just as the recipe is written. If you're looking for an authentic fresh buttermilk dressing (YUM!) recipe that is decidedly NOT a ranch dressing (ew...) recipe, this is the one for you.

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PHYTOGIRLC

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 13, 2011

I love that this doesn't use dill as I'm not a fan. This was so quick & easy to throw together. I'm using this as a dip for veggies so I skipped the buttermilk & just used equal amts of mayo & sour cream. I can see adding dried chives to it but it's just fine as is too. Thanks!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Jul. 14, 2011

It was so good! My whole family enjoyed it! I added some fresh chives which made it really good!

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Reviewer:

EMMY560

Cooking Level: Beginning

Reviewed: Apr. 18, 2011

I love this recipe however I scale the mayo down and add a little dijon mustard. I don't really care for normal ranch anymore. Thanks for a great recipe!

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Luckycait

Cooking Level: Intermediate

Reviewed: Feb. 18, 2011

Wonderful dressing! It's thick and rich tasting, all while using light ingredients! So, if you're looking for a lot of flavor with out a lot of fat - this dressing is for you! I even got away with using fat free sour cream and didn't get that nasty aftertaste that fat free dairy products are usually known for having. I cut this down to 8 servings and upped the garlic and onion powders a bit. This definitely is a thick so if you leave it as is you can use it as more of a veggie dip. I wanted more of a dressing so I thinned it out by adding more buttermilk. I also wanted more of that "ranch" flavor so I added in some dried dill weed and fresh chives - YUM!!!

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