Ranch Dip & Crunchy Vegetables

From EatingWell: 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.

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...

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6 Reviews for Ranch Dip & Crunchy Vegetables

09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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