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Rachael Ray's 30-Minute Healthy Recipes

Buttermilk Vegetable Dip


* 2/3 cup buttermilk
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon minced garlic
* 2 tablespoons snipped chives
* 1 tablespoon chopped fresh thyme
* serve with cut up vegetables (red and green bell peppers, carrots, cauliflower, brocolli, etc)


1. Combine all ingredients, except vegetables, in a bowl. Blend vigorously until very smooth.
2. Best if refrigerated for at least 30 minutes so flavors blend.
3. Serve with an assortment of vegetables.


Okay. You can put away those bottles of salad dressing. You finally have a really great vegetable dip that you can make and be proud of! Did you know that, unlike it sounds, buttermilk is low in fat? Rinse out those salad dressing bottles, make up a couple batches of this and pour it into your now empty bottles. There...doesn't that feel better? Enjoy!

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