Now that the weather is warming up a bit, we have started eating more salads. Before going gluten-free we used to buy all the creamy, fat-laden Ranch and Italian dressings, but ever since finding this recipe in a magazine I don’t buy any store-bought dressings anymore. It is very light and perfect for those warm summer nights. And the good thing is that it is very easy to make!

Creamy Dill Dressing

1 cup buttermilk
1/2 cup sour cream (either regular or reduced-fat, I use whichever is on sale)
1-2 cloves garlic, pressed (depending on if you like a hint of garlic or a lot)
1 tsp. dried dillweed (or you can experiment with fresh)
salt and pepper to taste

• Place all ingredients in a blender.
• Pulse until all ingredients are blended together and there are no lumps.
• Let chill in the refrigerator for a couple of hours before serving.

Variations: I also use this dressing over tilapia and other seafoods.

Food Safety: Leftovers can be stored in a tightly-sealed container in the refrigerator for up to 3 days.