Ranch Dip & Crunchy Vegetables

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Appetizer

Easy

Ingredients

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

directions

Prep: 15 min Total: 15 min (Quick)

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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.

notes

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

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

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Ranch Dip & Crunchy Vegetables

Ingredients

directions

notes

nutritional information