No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

White Crudites with Buttermilk Dip

Silver julep and christening cups hold crudites chosen for their white and pale-green hues: celery, white asparagus, romaine, cucumbers, and endive, accompanied by a tangy buttermilk dip.

  • Servings: 12
White Crudites with Buttermilk Dip

Source: Martha Stewart Living, December 2008


  • 1 cup low-fat buttermilk
  • 1 cup creme fraiche
  • 1/2 cup coarsely chopped fresh dill, plus more for garnish
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • Crudites, such as celery stalks, white asparagus (peeled and blanched), hearts of romaine, cucumber spears, and endive, for serving


  1. Combine buttermilk, creme fraiche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl. Cover, and refrigerate for up to 1 day. Garnish with dill, and serve with crudites.

Reviews (3)

  • 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.

Related Topics