Ranch Dip & Crunchy Vegetables

From: EatingWell

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.

Servings: 6 servings, 2 1/2 tablespoons dip and 1 cup vegetables each
Prep: 15 mins
Total: 15 mins

Ingredients

1/2 cup nonfat buttermilk, (see Tip) [31 g]
1/3 cup low-fat mayonnaise [75 g]
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 [840 g]

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.

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. [250 ml]

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

Nutrition Facts

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