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Ingredients
- Possible veggies:
- Endive. Pale green or purple. Remove outer leaves and discard, then separate leaves
- Celery. Wash well, then slice in half lengthwise. Cut into sections.
- Yellow baby carrots. Scrub well, then slice lengthwise into thin strips.
- Yellow bell pepper. Wash well, then cut in half, remove core, and cut into matchsticks.
- Baby asparagus. Blanch in boiling water for two minutes, then drain and cool. Trim to desired length.
- Mini cucumber. Wash well. Slice lengthwise and trim to desired length.
- DIP
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Details
Adapted from simplebites.net
Preparation
Step 1
Prepare the veggies.
For the dip (which may be made up to three days in advance): combine all ingredients in a medium sized bowl and whisk well.
Taste, and adjust salt and pepper accordingly.
Homemade mayonnaise, plenty of fresh black pepper and a splash of tangy buttermilk make this simple dip the perfect accompaniment to spring vegetables. It’s also an ideal base dip, should you choose to personalize it with blue cheese, fresh herbs, or your favorite add-in.
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