White Crudites w/ Buttermilk Dip

By advancedlca

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.

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.