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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

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Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, December 2008

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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.