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Heart & Vascular Center

Ranch Dip and Vegetables

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

Nutrition Facts (per serving):

  Calories:
62
  Fat:
1 g
  Protein:
3 g
  Carbohydrate:   
11 g
  Sodium:
224 mg
  Fiber:
2 g 

Ingredients:

  • 1/2 cup nonfat buttermilk (see Cooking 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

Directions:

  1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined.
  2. Serve the dip with vegetables of your choice.

Cook's Tip:

  1. To Make Ahead: cover and refrigerate the dip for up to 3 days.

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