- Level: Easy
- Total: 30 min (includes chilling time)
- Active: 5 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 332
- Total Fat
- 34 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 240 mg
- Level: Easy
- Total: 30 min (includes chilling time)
- Active: 5 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 332
- Total Fat
- 34 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 240 mg
Ingredients
Directions
- Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.
