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
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; 2.7 g total fat; 0.4 g saturated fat; 4 mg cholesterol; 219 mg sodium. 266 mg potassium; 11.4 g carbohydrates; 2.2 g fiber; 6 g sugar; 2.4 g protein; 3796 IU vitamin a iu; 51 mg vitamin c; 41 mcg folate; 30 mg calcium; 1 mg iron; 15 mg magnesium; 1 g added sugar;
Exchanges:
1 1/2 vegetable, 1/2 fat
