Ranch Dip & Crunchy Vegetables

By Logo inline

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.

 Ranch Dip & Crunchy Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • 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

Directions
  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.

  2. Cover and refrigerate the dip for up to 3 days.


Nutritional Facts

Servings
6
Per serving
Calories
62
Carbohydrates
11g
Fat
1g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
201mg
Sodium
224mg
Added Sugars
1g
Exchanges
1 1/2 vegetable
1/2 fat
Carbohydrate Servings
1
Vitamin C (100% daily value)
Vitamin A (80% dv).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

american summer super bowl vegetarian winter eatingwell side dish appetizer vegetables spring quick appetizers easy entertainment fall fourth of july kid-friendly makeover no cook calcium refrigerate vitamin d

2 replies

Spalover
Spalover 2014-05-20 23:25:25 -0500 Report

Five star recipe. I had a bit of minced onion and my favorite vegetable to dip in this is raw sweet potato, yummmmmmmm.