Veggie Cups with Ranch Dip
Individual veggie cups make a nice presentation and means you can double dip all you want. Use the short, clear plastic cups found at the supermarket. Present the finished cups on a nice, flat platter.
2/3 cup low-fat buttermilk
1/2 cup Hellmann’s mayonnaise
1/4 plain yogurt (or sour cream)
1 clove garlic, finely minced
1 1/2 tablespoons apple cider vinegar
3 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons minced fresh chives or parsley (if available)
Veggies: cucumber, celery, carrots, red or yellow peppers – cut into uniform sticks
- To make the dip, whisk together the buttermilk, mayonnaise, yogurt, garlic and vinegar in a medium bowl. Whisk in oil until creamy. Season with salt, pepper and chives.
- Place a couple tablespoons of the dip in each cup. Add one of each of the vegetables (carrot, cucumber, celery and peppers) into a cup, for a total of 5 to 6 pieces. Place all the cups on a flat platter or 2 large plates.