5.0 from 3 votes
Crudites with Roasted Red Pepper Buttermilk Dip
Crudites with Roasted Red Pepper Buttermilk Dip made with fresh seasonal vegetables makes an amazing snack to serve any time of the year.
Prep Time
10 mins
Total Time
10 mins
Servings: 10
Calories: 63 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.