Buttermilk-Herb Dip with Crudités

Buttermilk-Herb Dip with CruditesRecipe
Photo: Kate Sears
Serves 8

Cost per Serving:



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1 cup plain yogurt (not fat-free)
1 cup reduced-fat sour cream
2 tablespoons lemon juice
1/3 cup buttermilk
1 cup chopped chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Assorted crudités such as carrots, cauliflower florets, sliced cucumbers and cherry tomatoes


Prep: 10 Minutes
Chill: 3 Hours

In a bowl, whisk all ingredients except crudités. Cover and chill for at least 3 hours to let flavors develop. Serve with assorted crudités.

Note: Nutritional analysis is for dip only.

Created date

August 2011

Nutritional Information

Calories 70
Fat 4 g
Satfat 3 g
Protein 3 g
Carbohydrate 5 g
Fiber 0.0 g
Cholesterol 19 mg
Sodium 185 mg