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Ranch Dip & Crunchy Vegetables

Ranch Dip & Crunchy Vegetables

Nutrition Facts
  • cal. (kcal) 61
Ranch Dip & Crunchy Vegetables
  • Makes: 6 servings
  • Prep: 15 mins
  • Start to Finish: 15 mins
  • Carb Grams Per Serving: 11

Ingredients

  • 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. Tips: 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.
  3. MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 61 cal., 1 g total fat 224 mg sodium, 11 g carb. (2 g fiber), 3 g pro.

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