Guest Recipe: Ranch Dip Trocaire Nutrition and Dietetics

img_4640Trocaire College’s Nutrition and Dietetics Program offers great healthy recipes and teaches its students about the value of nutrition. Trocaire empowers graduates to become entry-level nutrition and dietetics technicians, registered in a variety of settings.

With an interest in healthy living, the program is designed to meet the community’s growing need for professionals trained in both nutrition and food service management. Nicole Klem, Program Director, offers this great healthy ranch dip recipe for March nutrition week (12th-18th). This is a great snack for kids and adults alike,  and can be served as a topping to many meals such as Southwestern Chicken, Turkey Chili topping, or on a salad.


8 servings, 1 fl oz each



¾ cup buttermilk, low fat

2 tbsp mayonnaise, low fat

2 tbsp sour cream, low fat

2 tbsp cider vinegar

1 tbsp fresh basil, minced

1 tbsp chives, minced

1 tsp dry mustard

1 tsp thyme, chopped

1 clove garlic, minced

½ tsp granulated sugar

¼ tsp kosher salt

1/8 tsp black pepper, ground



Blend all ingredients in a blender or food processor. Chill at least two hours before serving. Serve with carrot sticks, sliced peppers, cucumbers, summer squash or radishes or drizzle on a salad of greens.

Calories: 27, total fat 1.7 g


For more information about the program, visit:

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