Ingredients
1 cup buttermilk
1 cup creme fraiche or sour cream
1/2 cup coarsely chopped fresh dill
Coarse salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
Pinch of cayenne pepper
1 1/4 teaspoons coarse salt
Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving
Preparation
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.
