Ranch Dip and Vegetables

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

Nutrition Facts (per serving):

Ingredients:

• 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

Directions:

1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined.
2. Serve the dip with vegetables of your choice.

Cook's Tip:

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