Taco Ranch Dip
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  • 1-1/2 cups Light Mayonnaise, such as Best Foods
  • ¾ cup fat free sour cream
  • 2 t. Light buttermilk
  • 1 (1.25 ounce) packet taco seasoning mix
  • 1 T. Ancho Chili Powder
  • 2 T. fresh lime juice
  • For serving: carrot and celery sticks, tortilla chips

Whisk together mayonnaise, sour cream buttermilk, seasoning and lime juice.

Can be prepared 1 day ahead and refrigerated, well sealed.

Yield: about 2-1/2 cups

Nutritional Info: (per tablespoon)

78 calories; 0.3 g protein; 1.3 g carbo; 8.1 g fat;, 93 percent calories from fat; 7 milligrams cholesterol, 142 milligrams sodium

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price.jpg (2348 bytes)More from Paula Price

I have always indulged in fine restaurants and expanded my knowledge of foods and wine through classes and research. Like many people, I entered a weight roller coaster sparked by personal and medical problems.  This roller coaster ended with me at my all time high weight. I pulled my self out of this roller coaster with a balanced diet and exercise.

In 1999, I became a personal Chef specializing in healthy meals.

I registered for the San Francisco Aids Bike ride for June 2001, which is a 575 mile ride from San Francisco to Los Angeles.  I'm proud of myself and what I have accomplished.  I am now happy and at a healthy weight.

My life is an example of why it’s important for people to be healthy and cut the fat.

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