White Crudites w/ Buttermilk Dip
By advancedlca
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Ingredients
- 1 cup low-fat buttermilk
- 1 cup cream fraiche
- 1/2 cup coarsely chopped fresh dill, plus more for garnish
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Pinch of cayenne (optional)
- Crudites such as celery, white asparagus (peeled and blanced), hearts of romaine, cucumber spears, and endive for serving.
Details
Servings 12
Preparation
Step 1
Combine buttermilk, creme fraiche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl. Cover and refrigerate for up to 1 day. Garnish with dill, and serve with crudites.
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