Ranch Dressing

From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)

Yield: 1 1/4 cups (295 ml)

3/4 cup (177 ml) mayonnaise (regular or non-egg version)
1/2 cup (118 ml) well-shaken buttermilk (or non-dairy milk mixed with 2 teaspoons of vinegar)
1 1/2 teaspoons fresh lemon juice
1/2 teaspoons mustard
2 teaspoons dried parsley (or 2 TBL fresh)
2 teaspoon dried dillweed (or 2 TBL fresh)
1/4 teaspoon garlic powder (not salt)
3/4 teaspoon onion powder (not salt)
salt to taste  

In a medium bowl, whisk mayonnaise and buttermilk together
-whisk in lemon juice and mustard
-whisk in all seasonings

Store in a glass jar. It will keep for about 5 days in the refrigerator.