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.
Source: EatingWell Magazine, August/September 2006
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 2 1/2 tablespoons dip & 1 cup vegetables
Per Serving:
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.
Exchanges:
1 1/2 vegetable, 1/2 fat