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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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