Buttermilk Ranch Dip |
Makes 6 servings. Recipe adapted from AARP.
Ingredients 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, cucumbers, celery and grape tomatoes Nutritional info per serving Calories: 62 Total fat: 1g Cholesterol: 0mg Sodium: 224mg Total Carbs: 11g Dietary Fiber: 2g Protein: 34g Potassium: 201mg |
Directions
Tips
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.
- 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.
- Cover and refrigerate the dip for up to 3 days.
Tips
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.