Crudites with Roasted Red Pepper Buttermilk Dip
User Reviews
5.0
3 reviews
Excellent
Crudites with Roasted Red Pepper Buttermilk Dip
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Crudites with Roasted Red Pepper Buttermilk Dip made with fresh seasonal vegetables makes an amazing snack to serve any time of the year.
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Ingredients
- 1/2 /2 cup buttermilk shaken well
- 1 cup sour cream or greek yogurt
- 1/4 /4 cup fresh parsley leaves minced
- 1/2 /2 cup roasted red peppers
- 1 tablespoon distilled white vinegar
- 1 tablespoon Tahini optional
- 1 1/2 /2 teaspoon Stone House Seasoning
- Assorted fresh seasonal vegetables
Instructions
- Add all ingredients except assorted vegetables for dipping to the container of a blender and blend until well-combined and creamy, about 40 seconds. Remove from blender and pour into a 3-cup refrigerator safe container. Chill overnight before serving.
- To serve with veggies: pour about 1/4 cup of roasted red pepper buttermilk dip into the bottom of a short glass. Place vegetables into glass for easy serving.
- Alternately, pour dip into a large bowl and serve with vegetables.
Nutrition Information
Show Details
Calories
63kcal
(3%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
13mg
(4%)
Sodium
477mg
(20%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
327IU
(7%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 477mg | 20% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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