A sure-fire way to get the kids to eat their vegetables—and chips, of course.
Recipe information
Yield
Makes 12 servings
Ingredients
1 1/2 cups mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
1 1.25-ounce packet taco seasoning mix
2 tablespoons fresh lime juice
Assorted crudités (such as carrot and celery sticks)
Corn tortilla chips
Preparation
Step 1
Whisk first 5 ingredients in medium bowl to blend. Transfer to serving bowl. (Can be made 1 day ahead. Cover; chill.)
Step 2
Arrange crudités on platter. Place chips in basket. Serve with dip.
