1 cup Duke’s mayonnaise
1/2 cup 2 % or full fat greek yogurt
1/3-1/2 cup water to thin yogurt and replicate buttermilk
*See note for serving sizes and tweaks for E salads
*See variation for veggie dip S or E
*Note: If you’re new to THM “watering” foods down might seem strange, if not downright bland. I was with you on that a little over a year ago, I shunned adding water to almost anything for years and always substituted broth or milk for water in recipes. I am a new convert though to saving carbs and fat by introducing water into a dish that has enough flavor to handle it. In this dish the water merely changes the consistency of the dressing, but it still packs a full flavor punch. So give it a try!
You can store it for a full week at least…the whey may separate but it will be fine when you stir it.
1/2 cup 0% fat greek yogurt
1/3-1/2 cup water (to thin the yogurt to buttermilk consistency)