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