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Winter Crudites with Buttermilk Dip


Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Malosh

Source: Martha Stewart Living, December 2008


  • 1 cup buttermilk
  • 1 cup creme fraiche or sour cream
  • 1/2 cup coarsely chopped fresh dill
  • Coarse salt and freshly ground black pepper
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • 1 1/4 teaspoons coarse salt
  • Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving


  1. Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper. Refrigerate, covered, up to 1 day. Stir until smooth before serving.

  2. Arrange crudites in glasses (or on a platter), and serve, with dip.

Reviews Add a comment

  • MS11136979
    5 FEB, 2016
    There is actually a mistake in the recipe, the coarse salt at the end isnt supposed to be there. Check it out in the book.
  • Jcullivan
    31 DEC, 2011
    Loved the flavors but agree with the other reviews. Was more like a salad dressing and too salty. I mixed half with plain sour cream to use as the dip and used the rest as dressing all week! Next time will definitely add the buttermilk at the end a little at a time.
  • Katie-Allsbrow-Ard
    13 DEC, 2010
    This does make a very thin dip. If I make it again, I'll add the buttermilk at the end so I can control how thin it is.
  • newenglandgirl
    21 NOV, 2010
    Tasty, but add the salt little by little, and maybe less buttermilk -- mine came out soupy.