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Ranch Dip & Crunchy Vegetables
Ranch Dip & Crunchy Vegetables
6 Reviews
From: EatingWell Magazine, August/September 2006
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup nonfat buttermilk, (see Tip)
- ⅓ cup low-fat mayonnaise
- 2 tablespoons minced fresh dill, or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
- 6 cups vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes
Preparation
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Active
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Ready In
- 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.
- Serving size: 2½ tablespoons dip & 1 cup vegetables
- Per serving: 75 calories; 3 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 41 mcg folate; 4 mg cholesterol; 6 g sugars; 1 g added sugars; 3,796 IU vitamin A; 51 mg vitamin C; 30 mg calcium; 1 mg iron; 219 mg sodium; 266 mg potassium
- Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (76% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, ½ fat
Reviews 6
September 22, 2009
By: EatingWell User
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
September 22, 2009
By: EatingWell User
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
September 22, 2009
By: EatingWell User
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
September 22, 2009
By: EatingWell User
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
September 22, 2009
By: EatingWell User
something was off about this. I thought it was a little too runny. And a little too lemony.
Anonymous
September 22, 2009
By: EatingWell User
Simple, and kids love finger food!
Anonymous
