Vegetables and dip make great snacks, or serve them with dinner.

Veggies to dip:
• Jicama sticks - peel jicama, cut into slices and then into sticks
• Cucumbers - peel and cut into rounds or sticks
• Bell peppers - green, yellow, red or orange. Slice into big rings
• Carrot sticks are classics, but also try carrot coins
• Broccoli or cauliflower florets - raw or lightly steamed
• Snow peas and sugar snap peas can be dipped and eaten whole
• Green beans – raw or cooked
• Cherry tomatoes

Ranch Dip (makes ½ cup)
¼ cup low-fat sour cream
¼ cup buttermilk
¼ teaspoon garlic powder
½ teaspoon onion powder

1 teaspoon chopped fresh parsley (or ½ teaspoon dried parsley) pinches of salt and pepper
Mix all ingredients together in a small bowl. Keeps up to 3 days in the refrigerator.

Peanut Butter Hummus (makes 1 cup)
1 cup cooked garbanzo beans (or canned beans, drained)
½ cup smooth peanut butter
1 teaspoon toasted sesame oil
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt
2 to 3 tablespoons water, as needed to thin the dip
Combine all ingredients in a blender or food processor. Puree until very smooth. Keeps up to 3 days in the refrigerator.