1 C. Buttermilk
1 C. Mayo
1 T. Dried parsley, crush just before using
1 t. Dried tarragon, crush just before using
1 t. Onion powder
1/2 t. Garlic powder
1/2 t. Fine kosher salt
1/4 t. Fresh fine ground white pepper
1/4 t. Spanish paprika
1/4 t. Cayenne pepper

Whisk untill smooth, chill at least 1 hour before using (over night is better).

For thicker dressing/dip replace up to 1/2 C. buttermilk with mayo. Will keep 7-10 days refrigerated, depending on how fresh the buttermilk is.
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