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.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
- low-fat buttermilk
- 1/4 cup
- 1/4 cup
- low fat plain greek yogurt
- 1/2 cup
- 1/2 cup
- light mayonnaise
- 1/4 cup
- 1/4 cup
- fresh parsley (minced)
- 1 tbsp
- 1 tbsp
- dried dill
- 1/2 tsp
- 1/2 tsp
- garlic powder
- 1/2 tsp
- 1/2 tsp
- onion powder
- 1/2 tsp
- 1/2 tsp
- salt
- 1/8 tsp
- 1/8 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
- 4 cup
- 4 cup
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Directions
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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.