Dill Buttermilk Dip with Winter Crudités
An herby and fresh dip perfect to serve alongside all your favorite veggies.
Martha Stewart’s Appetizers
to 8 servings
coarsely chopped fresh dill
finely grated lemon zest
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)
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.