Creamy whites and the palest greens compose these wintry crudites. The delectable dip pairs well with any vegetable, any time of year. This recipe is adapted from Martha Stewart's Appetizers.

Winter Crudites with Buttermilk Dip

buttermilk

creme fraiche

dill

salt and black pepper

lemon juice

cayenne pepper

salt

crudites,

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.

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

There is actually a mistake in the recipe, the coarse salt at the end isnt supposed to be there. Check it out in the book.

Loved the flavors but agree with the other reviews.  Was more like a salad dressing and too salty.  I mixed half with plain sour cream to use as the dip and used the rest as dressing all week!  Next time will definitely add the buttermilk at the end a little at a time.

This does make a very thin dip.  If I make it again, I'll add the buttermilk at the end so I can control how thin it is.

Tasty, but add the salt little by little, and maybe less buttermilk -- mine came out soupy.

winter crudites with buttermilk dip

Prep Time: 15 minutes

Total: 15 minutes

Author : Martha Stewart

Ingredients

Instructions

Top Similar Recipes from Across the Web

Baked Artichoke Dip with Winter Cru...

Summer Crudites & Dip

White Bean Dip With Lemony Pesto an...

Crudites With Three Dips

Winter Crudités with Creamy Herb Di...

BUTTER DIP BUTTERMILK BISCUITS

Buttermilk Butter Dip Biscuits

Buttermilk Bundt Cake with Buttermi...

Winter salad

Winter salad

Winter Minestrone

Winter Scarves

Winter Minestrone

Winter Panzanella

Winter Margarita

Winter Sunrise

Winter Salad

Winter Rigatoni

Winter Minestrone