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.

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David Malosh

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Reviews (4)

47 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 26
  • 2 star values: 14
  • 1 star values: 3
Rating: Unrated
02/05/2016
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.
Rating: Unrated
12/31/2011
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.
Rating: Unrated
12/13/2010
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.
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Rating: Unrated
11/21/2010
Tasty, but add the salt little by little, and maybe less buttermilk -- mine came out soupy.