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Ranch Dip & Crunchy Vegetables

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 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

Directions

  • 1 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.
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