Ranch Dip & Crunchy Vegetables

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

  • Prep Time: 15 minutes


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.


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

Cooking Instructions

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.

Cook's Tip

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

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
1 g
224 mg
11 g
2 g
1 g
3 g
201 mg

Dietary Exchanges

1 1/2 vegetable, 1/2 fat

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.