Tangy Buttermilk Horseradish Dressing

1/2 cup buttermilk
1/2 cup sour cream
1 1/2 tablespoons prepared horseradish
2 medium garlic cloves
1 1/2 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh Italian parsley
Pinch sugar
1 teaspoon lemon zest
Salt and pepper

Mix all ingredients except zest, salt and pepper in blender or food processor fitted with steel blade. Blend til smooth.

Transfer to medium bowl. Add zest and stir. Season with salt and pepper.

Keeps refrigerated for 5 to 7 days.

Makes 1 cup