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Creamy Herb Dip & Crunchy Vegetables

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each
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.

Make Ahead Tip: Cover and refrigerate the dip for up to 3 days.
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
Creamy Herb Dip & Crunchy Vegetables Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dip-It Good: Easy Dips & Spreads
Nutrition Facts per Serving
Yield:   6 servings, 2 1/2 tablespoons dip & 1 cup vegetables each
Calories: 70
Sodium: 225mg
Fiber: 2g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 26%
Fat. Total: 2g
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