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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 non-fat 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
Whisk the 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 Publisher. All rights reserved.
nutrition information per serving
70 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 225mg sodium; 11g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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