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.

Ingredients 6 servings

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  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1/3 cup low-fat mayonnaise
  • 2 tablespoons minced fresh dill, or 2 teaspoons dried
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 6 cups vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 2 1/2 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; 0 g added sugars; 3796 IU vitamin A; 51 mg vitamin C; 30 mg calcium; 1 mg iron; 219 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (80% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1/2 fat

Reviews 6

September 22, 2009
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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
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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
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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
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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
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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
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By: EatingWell User
Simple, and kids love finger food! Anonymous