EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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.
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