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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 veggies + 1/4 cup dip
Print Recipe >
Step-By-Step Instructions:
-
In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
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Pour 1/4 of the dip into a plastic or glass cocktail cup.
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Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
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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 veggies + 1/4 cup dip
- Amount per serving Calories 100
- % Daily value*
-
Total Fat
4.5g
6%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 290mg 13%
-
Total Carbohydrate
11g
4%
- Dietary Fiber 2g 7%
- Total Sugars 6g
- Added Sugars 1g 2%
- Protein 5g
- Potassium 390mg 8%
Ingredients
low-fat buttermilk
1/4 cup
Plain Nonfat 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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