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; total fat 2.7g 4% DV; saturated fat 0.4g; cholesterol 4mg 1% DV; sodium 219mg 9% DV; potassium 266mg 7% DV; carbohydrates 11.4g 4% DV; fiber 2.2g 9% DV; sugar 6g; protein 2.4g 5% DV; exchange other carbs 1; vitamin a iu 3796IU; vitamin c 51mg; folate 41mcg; calcium 30mg; iron 1mg; magnesium 15mg; thiaminmg; added sugar 1g.
Exchanges:
1 1/2 vegetable, 1/2 fat
