Vaccination remains the strongest defense against COVID-19. For more information about where you can schedule a vaccine, be tested for COVID-19 or learn more about the virus, visit

COVID-19 Information
Select the search type
  • Site
  • Web

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.

2022 Best Hospitals - Cardiology and Heart Surgery

#39 in the Nation
by U.S. News & World Report

Find a doctor or make an appointment: 866.867.3627
General Information: 314.747.3000
One Barnes-Jewish Plaza
St. Louis, MO 63110
© Copyright 1997-2022, Barnes-Jewish Hospital. All Rights Reserved.