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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


  • 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)


  1. In a small mixing bowl, whisk together buttermilk, Crème fraîche, dill, lemon zest, lemon juice, and cayenne. Season with salt and pepper.
  2. Cover and refrigerate until ready to serve or up to 24 hours.
  3. Stir before serving with crudites.