Ingredients
16 oz low fat sour cream (because you can’t taste the difference between regular sour cream and low fat sour cream when making the mix; SAVE THE CALORIES FOR CAKE!!!)
1 pkg Hidden Valley Ranch Dip
6 carrots, peeled and cut into sticks
1 head of broccoli, florets
8-10 radishes, halved
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, disked
1. In a medium serving bowl combine low fat sour cream with the ranch pkg. Mix thoroughly and refrigerate for 15 minutes before serving
***TIP: I normally store my ranch dip mixture in the sour cream container so I don’t have to dirty a tupperware container AND the expiration date on the sour cream container will let me know when I need to toss unused ranch dip
2. While the dip is refrigerating its time to cut your veggies. Cut however you like to serve them, I listed how I prefer in my ingredients column
***TIP: cut up the veggies the night before so you don’t have prep stress the day of guests coming to your house
3. Once the dip has been chilled and the veggies have been chopped, place on a fun serving tray and serve to guests
4. Enjoy!!!
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