Crudités with Buttermilk Herb Dip

• 30 December 2009

I can't resist sharing just one more great appetizer to make/bring to a New Year's party, or any party for that matter. What is appealing about this recipe (besides the fact that it's the best vegetable dip I've ever consumed) is that it halves nicely and you can be creative in your vegetable selection. Whatever you choose, make sure you have a little variety when it comes to shape, texture and color. I used organic carrots (they taste better and come with their pretty, delicate stems attached), radishes, celery, endive leaves, fennel and cucumbers. If you aren't a fan of radishes, a red bell pepper would an excellent substitution.

Find the recipe here.


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