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

EatingWell Test Kitchen



  • 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.



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; 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;

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