Winter Crudites with Buttermilk Dip

Name: Winter Crudites with Buttermilk Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup buttermilk; 1 cup creme fraiche or sour cream; 1/2 cup coarsely chopped fresh dill; Coarse salt and freshly ground black pepper; 1 1/2 tablespoons fresh lemon juice; Pinch of cayenne pepper; 1 1/4 teaspoons coarse salt; Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving

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Prep Time: 15 minutes

Total: 15 minutes

Author : Martha Stewart

Ingredients

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1 cup buttermilk1 cup creme fraiche or sour cream1/2 cup coarsely chopped fresh dillCoarse salt and freshly ground black pepper1 1/2 tablespoons fresh lemon juicePinch of cayenne pepper1 1/4 teaspoons coarse saltAssorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving

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Instructions

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Step 1

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.

Step 2

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