Veggie Forest with Parmesan Ranch Dip
Ingredients
- 1/2 cup low-fat Greek yogurt
- 1/4 cup low-fat buttermilk
- 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 8 ounces baby carrots
- 8 ounces snap peas
- 1 English cucumber, sliced into 1/4-inch rounds
- 1 red bell pepper, halved, cored and sliced into 1/2-inch strips
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