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
Source: EatingWell Magazine, August/September 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

75 calories; protein 2.4g 5% DV; carbohydrates 11.4g 4% DV; dietary fiber 2.2g 9% DV; sugars 5.5g; fat 2.7g 4% DV; saturated fat 0.4g 2% DV; cholesterol 3.7mg 1% DV; vitamin a iu 3795.7IU 76% DV; vitamin c 50.5mg 84% DV; folate 40.5mcg 10% DV; calcium 30.3mg 3% DV; iron 0.8mg 4% DV; magnesium 15.3mg 6% DV; potassium 266.2mg 8% DV; sodium 219.4mg 9% DV; thiamin 0.1mg 6% DV; added sugar 1g.
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Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
There was something "off" about this recipe that I can't quite put my finger on. It almost had a horseradish like quality after being in the fridge a day. I think its either the dijon mustard or the lemon juice. I'll stick to hummus until I find a better recipe. Angela Read More
Rating: 4 stars
10/31/2011
Very good. Simple and fast to prepare. Just buy a bag of cut veggies and in no time it's on the table. I usually prepare this when having a sandwich as a meal. Love cherry tomatoes and broccoli with this dip and baby carrots when their in the crisper. Michael Vancouver BC Read More
Rating: 4 stars
10/31/2011
something was off about this. I thought it was a little too runny. And a little too lemony. Anonymous Read More
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Rating: 4 stars
10/31/2011
This dip was a little too runny and sweet for my taste. I added 1/4 cup non-fat sour cream and a bit more kosher salt to meld the flavors; this thickened and toned the flavor. Stephanie Friday Harbor WA Read More
Rating: 4 stars
10/31/2011
I thought this was a great dressing. We used a little bit more dill than the recipe calls for. My 5 yr old loves it with her veggies. Ridgwood NJ Read More
Rating: 4 stars
10/31/2011
Simple and kids love finger food! Anonymous Read More
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