Ranch Dip & Crunchy Vegetables Recipe

Ranch Dip & Crunchy Vegetables

WebMD Recipe from EatingWell.com


Adults and kids alike love the tanginess of this ranch-style dip. By using nonfat buttermilk and low-fat mayonnaise for the creamy base we’ve cut the fat substantially and eliminated the saturated fat. It only takes 15 minutes to make and keeps for 3 days so it’s perfect for a healthy snack in a pinch.

This Recipe Is:

Ingredients
Prep: 15 minutes | Total Time: 15 minutes

• 1/2   cup
  nonfat buttermilk, (see Tip)
  
• 1/3   cup
  low-fat mayonnaise
  
• 2   tablespoons
  minced fresh dill, or 2 teaspoons dried
  
• 1   tablespoon
  lemon juice
  
• 1   teaspoon
  Dijon mustard
  
• 1   teaspoon
  honey
  
• 1/2   teaspoon
  garlic powder
  
• 1/8   teaspoon
  salt
  
• 6   cups
  vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes
  

Instructions

1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined. Serve the dip with vegetables of your choice.

 


Tip

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutritional Information

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Makes: 6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each

• Calories62
• Fat1 g
  • Saturated fat0 g
  • Mono Fat0 g
• Cholesterol0 mg
• Carbohydrates11 g
  • Dietary fiber2 g
• Protein3 g
• Sodium224 mg
• Potassium201 mg

* Nutritional Guidelines based on the USDA's MyPlate Standards.

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