Lowfat Dill Ranch Dressing

When I was away in Michigan last week visiting my friend Hilary, she took me to eat at the Red Coat Tavern.  It's a burger joint in Royal Oak, Michigan.  Really good burgers, very much like JG Melon, here in NYC.  

Here we are in front...

Anyways, before my burger I ordered a wedge of iceberg with tomatoes and cucumbers, served with a great dill ranch dressing.  I decided to create my own version inspired by the one I ate at the Red Coat Tavern.  Here it is.

Lowfat Dill Ranch Dressing

8 tablespoons light mayonnaise

1 cup lowfat buttermilk

the juice of 1 lemon

1 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1.4 teaspoon paprika

1/2 of a shallot (or 1 small shallot), minced or grated on a microplane

1 cup chopped dill

1/2 cup parsley

Blend all ingredients together in a blender until smooth and green.  Drizzle on top a wedge of iceberg letter, tomato chunks, and cucumber slices.  I think raw corn would be a great addition, and if you eat bacon, some bits would be great as well!