Homemade Ranch Dip
Ingredients
1. Place saltines in a large zip-close plastic bag. Seal bag & use the bottom of a cup to crush crackers into a fine powder.
2. Add spices to bag, seal & shake well. Rub closed bag between hands to finely crush spices.
3. In a medium bowl mix yogurt, sour cream & 2 Tbsp spice mix. Mix well.
4. Serve with fresh vegetables. Store left-over spice mix in an airtight container for future use.
For a more intense flavor, refrigerate dip 1-2 hours before serving.
Click on each plate group to see how this recipe meets the MyPlate standard
| 12 servings per recipe | |
| Serving size | (36g) |
|
Amount per serving Calories |
50 |
% Daily Value* |
|
| Total Fat 2g | 3% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
|
Sodium 35mg
|
2% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 62mg | 4% |
| Iron 1mg | 6% |
| Potassium 140mg | 2% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
