Yields: 6-8 servings
Combine buttermilk, sour cream, dill, lemon zest, lemon juice, and cayenne pepper in a bowl.
Season with salt and pepper.
Refrigerate, covered up, up to 1 day; stir until smooth before serving.
Arrange your assorted crudites in glasses (or on platter), and serve with dip.
Servings 6