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White Crudites w/ Buttermilk Dip


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  • 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.


Servings 12


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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