While the pizza bakes, pull out some fresh vegetables and this easy, make-ahead, creamy Ranch-style dressing that kids love. This dressing is low in saturated fat and sodium and entices kids to keep on dipping.

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

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1/2 cup nonfat buttermilk
1/3 cup reduced-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

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.

NUTRITION INFORMATION: Per serving: 70 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 2 g fiber; 225 mg sodium; 196 mg potassium.

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

1 Carbohydrate Servings

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

MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.

Simple, and kids love finger food!

Anonymous

something was off about this. I thought it was a little too runny. And a little too lemony.

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

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

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