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Herb Dip

Chilling this dip overnight makes it even more flavorful.

  • yield: Makes 1/2 cup

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Ingredients

  • 1/2 cup sour cream
  • 2 tablespoons buttermilk
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • Crudites, such as carrots, radishes, asparagus, cauliflower, and cherry tomatoes, for serving

Directions

  1. Step 1

    Mix all of the dip ingredients together. Season to taste. Cover, and refrigerate for at least 15 minutes (or overnight). Serve chilled with crudites.

Source
Martha Stewart Living, March 2008

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