Ranch Dip & Crunchy Vegetables

http://www.eatingwell.com/recipes/ranch_dip_crunchy_vegetables.html

From EatingWell:  August/September 2006

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.

6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1/2 cup nonfat buttermilk, (see Tip)
• 1/3 cup low-fat mayonnaise
• 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

Preparation

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.

Nutrition

Per serving : 61 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 2 g Fiber; 224 mg Sodium; 196 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.

• 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.