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.
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.
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.
Calories 61, Total Fat 1 g, Sodium 224 mg, Carbohydrate 11 g, Fiber 2 g, Protein 3 g, Potassium 196 mg. Daily Values: Vitamin A 80%, Vitamin C 100%. Exchanges: Vegetable 1.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet