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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Ranch Dip & Crunchy Vegetables

    WebMD Recipe from EatingWell.com

    Ranch Dip & Crunchy Vegetables

    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.

    This Recipe Is:
    Ingredients
    Prep: 15 minutes | Total Time: 15 minutes
    • 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
    Instructions
    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.

     

    Tip
    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.
    Nutritional Information

    Makes: 6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each
    • Calories62
    • Fat1 g
      • Saturated fat0 g
    • Cholesterol0 mg
    • Carbohydrates11 g
      • Dietary fiber2 g
    • Protein3 g
    • Sodium224 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

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