Condiment

Veggie Shooters (Crudites with Skinny Ranch Dip)

Creamy ranch dip blends tangy buttermilk with fresh herbs and a bright splash of vinegar, coating the tongue with cool, savory richness before crisp bell pepper strips deliver a sweet crunch.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Veggie Shooters (Crudites with Skinny Ranch Dip)
Total
20 min
Prep
20 min
Serves
11

Nutrition per Serving

Calories
73
Protein
4g
Carbs
10g
Fat
2g
Fiber
1g
Sugar
4g
Sodium
331mg

Ingredients

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman's light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk
  • 1 yellow bell pepper (cut into strips)
  • 1 red bell pepper (cut into strips)
  • 1 large English cucumber (cut into strips)
  • 3 medium carrots (peeled and cut into strips)
  • 11 baby arugula leaves, for garnish
  • 11 shot glasses

Instructions

  1. In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper.
  2. Mix well.
  3. Stir in the white balsamic vinegar; then buttermilk.
  4. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.
  5. Place 1/4 cup of dip in each glass.
  6. Place the strips of vegetables in each glass and serve cold.