Ranch Dip & Crunchy Vegetables
- cal. (kcal) 61
- Makes: 6 servings
- Prep: 15 mins
- Start to Finish: 15 mins
- Carb Grams Per Serving: 11
nonfat buttermilk, (see Tip)
minced fresh dill, or 2 teaspoons dried
vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes
- 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.
- 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.
- MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.
Nutrition InformationServings Per Recipe: 6
PER SERVING: 61 cal., 1 g total fat 224 mg sodium, 11 g carb. (2 g fiber), 3 g pro.