Creamy Herb Dip and Crunchy Vegetables

elliott062907
elliott062907 Posts: 1,508 Member
edited September 19 in Food and Nutrition
Prep Time: - Cook Time: - Serves: 6 Recipe Provided By: EatingWell.com

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Ingredients
1/2 cup nonfat buttermilk
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh dill
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
Nutrition Info
Per Serving

Calories: 58 kcal|Carbohydrates: 3 g|Dietary Fiber: 0 g|Fat: 5 g|Protein: 0 g|Sugars: 2 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.
Yield: 6 servings

3. Still Hungry?
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.

Notes:
MAKE AHEAD TIP

Cover and refrigerate the dip for up to 3 days.

More Recipes Like This
PHILADELPHIA(R) Cucumber and Herb Dip
Feta & Herb Dip with Crudites
Grilled Broccoli with Anchovy Dressing

More From EatingWell.com
Nutrition Watch
Browse Healthy Recipes
EatingWell Healthy Recipe Collections



Rate This Recipe
Average (38 Ratings):
3.5 out of 5 stars
1 star
My Rating:


Rate It:

5 stars

Replies

  • elliott062907
    elliott062907 Posts: 1,508 Member
    Prep Time: - Cook Time: - Serves: 6 Recipe Provided By: EatingWell.com

    See more from
    EatingWell.com on Yahoo! Food
    Average (38 Ratings):
    3.5 out of 5 stars
    1 star
    My Rating:


    Rate It:

    5 starsWrite a Review
    1 Review
    Ingredients
    1/2 cup nonfat buttermilk
    1/3 cup reduced-fat mayonnaise
    2 tablespoons minced fresh dill
    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
    Nutrition Info
    Per Serving

    Calories: 58 kcal|Carbohydrates: 3 g|Dietary Fiber: 0 g|Fat: 5 g|Protein: 0 g|Sugars: 2 g
    About: Nutrition Info

    Powered by: ESHA Nutrient Database

    Cooking 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.
    Yield: 6 servings

    3. Still Hungry?
    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.

    Notes:
    MAKE AHEAD TIP

    Cover and refrigerate the dip for up to 3 days.

    More Recipes Like This
    PHILADELPHIA(R) Cucumber and Herb Dip
    Feta & Herb Dip with Crudites
    Grilled Broccoli with Anchovy Dressing

    More From EatingWell.com
    Nutrition Watch
    Browse Healthy Recipes
    EatingWell Healthy Recipe Collections



    Rate This Recipe
    Average (38 Ratings):
    3.5 out of 5 stars
    1 star
    My Rating:


    Rate It:

    5 stars
This discussion has been closed.

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