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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


  • 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


  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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