Ranch Yogurt Dip Recipe
Ranch Yogurt Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This creamy concoction is a perfect dip for a variety of colorful veggies. Served in a cabbage bowl, it's sure to draw attention on a buffet table. "My guests never notice that this is lower in fat and sodium than traditional ranch-style dips," writes Carol Gaus of Itasca, Illinois.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup (8 ounces) fat-free plain yogurt
  • 2/3 cup fat-free sour cream
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon minced chives
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • Assorted fresh vegetables

Directions

In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers. Yield: 8 servings.
Originally published as Ranch Yogurt Dip in Light & Tasty June/July 2003

Nutritional Facts

1/4 cup: 79 calories, 5g fat (2g saturated fat), 11mg cholesterol, 257mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 fat-free milk.

  • 1 cup (8 ounces) fat-free plain yogurt
  • 2/3 cup fat-free sour cream
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon minced chives
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • Assorted fresh vegetables
  1. In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers. Yield: 8 servings.
Originally published as Ranch Yogurt Dip in Light & Tasty June/July 2003

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