This is adapted from a recipe from the Tupelo Honey Cafe cookbook. A little goes a long way and it's great on sandwiches as well as salads.

Ingredients:

2/3 c mayo (I like Duke's)
2/3 c buttermilk
2/3 c sour cream
6 cloves roasted garlic

First, roast garlic in 400° oven for about half an hour. I roast them with the peels on and ends trimmed so I can just squeeze the garlic out when it's done.

Next, simply blend all ingredients in a blender. You can also add herbs of your choice. I added what I had on hand, which was about 2 tbsp green onion, and that turned out well.

This makes about 2 cups of dressing and will keep about a week in the fridge.

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