This recipe comes to us from Chris Hansen.
Makes about 2 cups
1 cup gluten-free buttermilk
1 cup gluten-free mayonnaise
¾ teaspoon salt
½ teaspoon onion powder
¼ teaspoon garlic powder
1 tablespoon dried parsley
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon cider vinegar
Pepper to taste
In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend.
You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe.
If youre "really" organized, you can make up little baggies of just the dry ingredients ahead of time and tape the recipe to the bag...then all you have to do is measure out the mayo, buttermilk, and vinegar.
To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme).
Optional: Additional herbs like a tablespoon or so of fresh basil.