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Winter Crudites with Buttermilk Dip

Recipe photo courtesy of David Malosh

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.

Source: Martha Stewart Living, December 2008
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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