While the pizza bakes, pull out some fresh vegetables and this easy, make-ahead, creamy Ranch-style dressing that kids love. This dressing is low in saturated fat and sodium and entices kids to keep on dipping.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1/2 cup nonfat buttermilk | |
| 1/3 cup reduced-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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 70 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 11 g | Dietary Fiber: | 2 g | Cholesterol: | 0 mg | |||
| Fat: | 2 g | Sodium: | 225 mg | Saturated Fat: | 0 g | |||
| Protein: | 3 g | Potassium: | 196 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | Vitamin C (100% daily value), Vitamin A (80% dv). | |||||||
| Exchanges: | 1 1/2 vegetable, 1/2 fat | |||||||
