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Dill Buttermilk Dip with Winter Crudités
An herby and fresh dip perfect to serve alongside all your favorite veggies.
Recipe From
Martha Stewart’s Appetizers
Course
Appetizer
Cuisine
Vegetarian
Servings
6
to 8 servings
Author
Shelly Westerhausen
Ingredients
1
cup
buttermilk
1
cup
Crème fraîche
1/2
cup
coarsely chopped fresh dill
1/4
teaspoon
finely grated lemon zest
1
Tablespoon
freshly squeezed lemon juice
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Assortment of crudites
(I used carrots, cherry tomatoes, snap peas, cucumbers, crackers, pita, radishes, and small peppers)
Instructions
In a small mixing bowl, whisk together buttermilk, Crème fraîche, dill, lemon zest, lemon juice, and cayenne. Season with salt and pepper.
Cover and refrigerate until ready to serve or up to 24 hours.
Stir before serving with crudites.