Ranch Dip & Crunchy Vegetables

From EatingWell: August/September 2006 — Subscribe Now!

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.

READER'S COMMENT:

"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...

6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

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

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.

Tips & Notes

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

Per serving: 61 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 3 g protein; 2 g fiber; 224 mg sodium; 196 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (80% dv).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat