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.



Ingredient Checklist


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.

  • 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
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
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
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.
Rating: Unrated
Tasty, but add the salt little by little, and maybe less buttermilk -- mine came out soupy.