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.
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
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: 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.
Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.
Makes: 6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each
1 g fat
0 g saturated fat
0 mg cholesterol
224 mg sodium
11 g carbohydrates
2 g fiber
6 g sugars
3 g protein