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Herbed Buttermilk, Garlic and Parmesan Dressing

Herbed Buttermilk, Garlic and Parmesan Dressing

California Milk Advisory Board

This creamy and tangy herbed buttermilk dressing is a lively addition to any salad. With parmesan and garlic, the dressing has a slight Italian-inspired flair.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet


  1. In a small bowl whisk together buttermilk, cheese, vinegar, basil, chives, oil, mayonnaise, garlic and mustard. Season with salt and pepper. Dressing can be covered and refrigerated for up to one week. Drizzle over crisp torn greens or blanched asparagus, or use to dress pasta or potato salad.
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This was too tart and tangy for my family! To tone the vinegar, mustard and onion, I added 1/4 teaspoon of white sugar. The dressing was thin and runny. Served over a fresh garden veggie salad. Everyone really LOVED this (especially since the kids only eat ranch dressing) after modifying with the sugar.

Christine M

This was awesome - I used regular mayonnaise, as that's what I had on hand, and added a few twists of fresh cracked pepper. Delicious, easy and a new favorite in our house! I think it's the fresh parmesan and fresh herbs that put it over the top. I used this over Layered Spinach Salad from this site and it was a perfect match.


This dressing was very runny. I made it for the Layered Spinach Salad--which it worked fine for. Next time I'll double to pour over the Layered Spinach Salad.