Ingredients
¾cupfat free sour cream
¾cupfat free Greek yogurt
⅓cupHellman’s light mayonnaise
1tspgarlic powder
1tsponion powder
1tbspfresh chivesor dill, chopped
1tbspfresh parsleychopped
1tspsalt
freshly ground pepper
2tbspwhite balsamic vinegar
1cup1% low fat buttermilk
1yellow bell peppercut into strips
1red bell peppercut into strips
1large English cucumbercut into strips
3medium carrotspeeled, cut into strips
11baby arugula leavesfor garnish
11 shot glasses
Preparation
In a small bowl, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper.
Mix well.
Stir in the white balsamic vinegar; then buttermilk.
Adjust the seasonings to taste, then set aside.
Place ¼ cup of ranch dip in each glass.
Place the strips of vegetables in each glass.
Serve cold, and enjoy!
