Buttermilk Dip Food

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BUTTERMILK DILL DIP



Buttermilk Dill Dip image

This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 8

1/2 cup buttermilk
4 ounces fat-free cream cheese
3 green onions, finely chopped
1/4 cup finely chopped green pepper
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
4-1/2 teaspoons horseradish sauce
1/8 teaspoon garlic powder
Assorted fresh vegetables

Steps:

  • In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

BUTTERMILK RANCH VEGGIE OR CHIP DIP



Buttermilk Ranch Veggie or Chip Dip image

My husband loves to dip his veggies and chips in Ranch Dressing but prefers his dip to be thicker than dressing. We didn't care for the Hidden Valley Ranch Dip Mix so I decided to try using the dressing mix to make a dip and he loved it. I now keep both ingredients on hand at all times so I can whip up some dip whenever we need it. It is wonderful with both veggies and chips. We prefer Breakstone sour cream, especially if using the Fat Free or Lite variety.

Provided by Marg CaymanDesigns

Categories     Brunch

Time 5m

Yield 16 serving(s)

Number Of Ingredients 2

1 (1/2 ounce) packet hidden valley buttermilk ranch salad dressing mix, unprepared
1 (16 ounce) container light sour cream or 1 (16 ounce) container fat free sour cream

Steps:

  • Mix dry dressing mix into container of sour cream.
  • Can be eaten immediately but best if chilled for at least 1 hour.
  • Serve with raw vegetables of your choice or potato chips. We love it with zesty French fries too!

Nutrition Facts : Calories 64, Fat 6.3, SaturatedFat 3.9, Cholesterol 13.2, Sodium 15.8, Carbohydrate 1.3, Sugar 0.1, Protein 0.9

BUTTERMILK VEGETABLE DIP



Buttermilk Vegetable Dip image

Used as a dip for vegetables or a dressing for salad, this ranch seasoning is versatile and tangy.

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1 cup.

Number Of Ingredients 4

3/4 cup mayonnaise
1/4 cup buttermilk
2-1/2 teaspoons Italian salad dressing mix
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the mayonnaise, buttermilk and dressing mix. Cover and refrigerate until serving. Serve with vegetables.

Nutrition Facts : Calories 140 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 221mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTER DIP BUTTERMILK BISCUITS



Butter Dip Buttermilk Biscuits image

Make and share this Butter Dip Buttermilk Biscuits recipe from Food.com.

Provided by Mel3429

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup salted butter
2 1/2 cups self rising flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1 3/4 cups buttermilk

Steps:

  • If you do not have buttermilk, you can create a buttermilk substitute with 1 3/4C whole milk and 2Tbsp vinegar. Just pour vinegar into the milk and let sit while you mix the other ingredients. Milk will be slightly chunky. Dump everything in the mix.
  • Preheat oven to 450deg.
  • Place butter in 8X8 baking dish and put in oven to melt (or butter can be melted in the microwave and poured into baking dish). Remove when butter is melted.
  • In medium mixing bowl thougherally combine dry ingredients.
  • Add Buttermilk (or buttermilk substitute).
  • Mix gently until ingredients are loosely mixed. Lumps are ok. It will look a hot mess, that's fine!
  • Pour mix into 8X8 pan, spread to edges of pan. Do not mix with butter, allow the butter to run over the top of the mix. Again, Its fine that it looks like a mess!
  • Bake 20-25 minutes or until a knife comes clean out of the biscuits. Cool slightly, cut into squares and serve as desired.

Nutrition Facts : Calories 271.9, Fat 12.4, SaturatedFat 7.6, Cholesterol 32.6, Sodium 857.9, Carbohydrate 34.5, Fiber 1.1, Sugar 5, Protein 5.8

BUTTERMILK DIP



Buttermilk Dip image

Provided by Martha Stewart

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 cup low-fat buttermilk
1 cup creme fraiche or plain whole-milk yogurt
1/2 cup coarsely chopped fresh dill, plus more for garnish
1 1/4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Zest of 1/2 lemon
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper

Steps:

  • Combine buttermilk, creme fraiche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl. Cover, and refrigerate for up to 1 day. Garnish with dill.

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