Ranch Dressing Dip

Serve this dip alongside blanched green bean "stems" or with thin carrot and celery sticks arranged with radish rounds to look like flowers and stems.

  • Yield: Makes 1 2/3 cups

Source: Martha Stewart Kids, Summer 2003


  • 1 cup mayonnaise
  • 3/4 cup low-fat buttermilk
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dry mustard powder
  • Pinch of paprika
  • Pinch of cayenne pepper


  1. In a medium bowl, combine ingredients. Use immediately or store in an airtight container in the refrigerator up to 5 days.


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