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Veggie Dip Cups
20 min prep time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE and Chef Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Veggie Dip Cups
This is a perfect snack for kids AND adults! Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup! Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don't have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead.
20 min prep time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
- Pour 1/4 of the dip into a plastic or glass cocktail cup.
- Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
- Repeat process for 3 more cups. If not serving immediately, store vegetable sticks separately, and add to cups with dip before serving.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 90
-
Total Fat
4g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 4mg
- Sodium 260mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 6g
- Added Sugars 0g
- Protein 5g
- Potassium 350mg
- Phosphorous 90mg
Ingredients
low-fat buttermilk
1/4 cup
low fat plain greek yogurt
1/2 cup
light mayonnaise
1/4 cup
fresh parsley (minced)
1 tbsp
dried dill
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
salt
1/8 tsp
black pepper
1/4 tsp
assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
4 cup
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