Garlic Dressing (Buttermilk and Herbs)

garlicdressing2 Garlic and herbs provide the bulk of the flavours in this creamy garlic dressing. With a simple ingredients list, it’s so much better than store-bought dressing. This homemade salad dressing is perfect for salads of all kinds, but it is versatile enough to be use as a dip on just about anything.

1¼ cup Hellmann's mayonnaise
½ cup buttermilk or milk
½ tsp. apple cider vinegar
3-6 cloves garlic, crushed
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. dried parsley
¼ tsp. dried dill
½ tsp. onion powder

Measure all ingredients into a pint sized canning jar. Secure the lid tightly, cover with a kitchen towel, and shake until thoroughly combined, about 1-2 minutes.

Open the jar and scrape down the sides. If needed, re-secure the lid and shake to finish mixing.

Store in the fridge for up to 7 days, or as long as your ingredients are fresh. Best served after it has been refrigerated for at least one hour.

Makes 8 servings.

Cook's Notes:

The intensity of the garlic will increase the longer it sits, so be sure to taste it before use. If it gets too strong, try adding in additional mayonnaise or milk to lessen the garlic’s flavour.
For a thick, creamy dip, omit the milk.
Use ¼ cup buttermilk for the consistency of a sandwich spread.
Use ½ cup buttermilk for a thinner, pourable dressing.