My family loves this tangy blend of buttermilk, pesto and Greek yogurt.
—LIZ BELLVILLE JACKSONVILLE, NC
PREP: 10 MIN. + CHILLING • MAKES: 1 3/4 CUPS
2/3 cup buttermilk
1/2 cup fat-free plain Greek yogurt
1/2 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon grated lemon peel
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour. Just before serving, shake the dressing again.