Servings: 6-8
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.

AuthoradminYields1 ServingTotal Time15 minsCategory,

AuthoradminCategory,

 

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.

Buttermilk Dip
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17July
2019

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