Ingredients
1 cup buttermilk
1 cup Odyssey Reduced Fat Greek Sour Cream®
½ cup fresh dill, coarsely chopped
¼ tsp lemon zest, finely grated
1 tbsp AND 1/2 tsp fresh lemon juice
pinch of cayenne pepper
coarse salt and freshly ground black pepper
assorted crudites: such as celery stalks, heats of romaine, radishes, cucumber spears, and blanched
cauliflower florets
white asparagus
Directions
1
Combine buttermilk, sour cream, dill, lemon zest, lemon juice, and cayenne pepper in a bowl.
2
Season with salt and pepper.
Refrigerate, covered up, up to 1 day; stir until smooth before serving.
3
Arrange your assorted crudites in glasses (or on platter), and serve with dip.
AuthorwebguyCategoryAppetizer, Sour CreamDifficultyBeginner
Ingredients
Ingredients
1 cup buttermilk
1 cup Odyssey Reduced Fat Greek Sour Cream®
½ cup fresh dill, coarsely chopped
¼ tsp lemon zest, finely grated
1 tbsp AND 1/2 tsp fresh lemon juice
pinch of cayenne pepper
coarse salt and freshly ground black pepper
assorted crudites: such as celery stalks, heats of romaine, radishes, cucumber spears, and blanched
cauliflower florets
white asparagus
Directions
Directions
1
Combine buttermilk, sour cream, dill, lemon zest, lemon juice, and cayenne pepper in a bowl.
2
Season with salt and pepper.
Refrigerate, covered up, up to 1 day; stir until smooth before serving.
3
Arrange your assorted crudites in glasses (or on platter), and serve with dip.
