Ingredients1 cup fat-free buttermilk (reduce to 1/2 cup for a thicker dip)1 cup fat-free sour cream1 teaspoon dried dill weed, crumbled1 tablespoon thinly sliced green onion, green part only1 teaspoon onion powder½ teaspoon garlic powder½ teaspoon dry mustard½ teaspoon coarsely ground black pepperDirections
- In medium bowl, whisk together all the ingredients. Cover and refrigerate for at least 30 minutes.
- Have on hand cut up vegetables in the fridge for easy snacking: cherry tomatoes, pepper strips, button mushrooms, broccoli and cauliflower florets, carrot and celery sticks, strips of zucchini squash, etc.
- Makes 2 cups dip.