Servings: approx 2 cups

2/3 cup sour cream ⅔ cup sour cream
1/2 cup buttermilk ½ cup buttermilk
1 cup mayo 1 cup mayo
1 clove garlic (raw or roasted) 1 clove garlic (raw or roasted)
1/2 teaspoon salt ½ teaspoon salt
1 1/2 teaspoon paprika 1 ½ teaspoon paprika
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
1 1/2 teaspoon dry mustard 1 ½ teaspoon dry mustard

Put everything in a blender and mix well. Refrigerate for a couple of hours to let the flavors meld.

Another commenter said: This is a good recipe, with a minor addition, the garlic must be roasted. Afterwards, remove the "paper" skin, and blend well the peeled garlic with the mayonnaise, then hand mix the rest of the ingredients into the mayo blend. Make sure to crack whole black peppercorns, and use Colman's English mustard powder.  Another commenter said: This is a good recipe, with a minor addition, the garlic must be roasted. Afterwards, remove the "paper" skin, and blend well the peeled garlic with the mayonnaise, then hand mix the rest of the ingredients into the mayo blend. Make sure to crack whole black peppercorns, and use Colman's English mustard powder.