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