Crudits with Buttermilk Dip - Delicious Living
Crudits with Buttermilk Dip June, 2001 Serves 12 / A colorful and tasty way to showcase summer's produce. 1 each red,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Ingredients
- 1 each red, orange and green bell peppers
- 4 carrots
- 3 stalks celery
- 1 English cucumber
- 6 radishes
- 1 medium zucchini
- 1 cup snow peas
- 1 cup sugar snap peas
- 1 cup yellow pear-shaped cherry tomatoes
- 1 bunch asparagus
- 1 bunch broccoli florets
- 1 cup French green beans
- 1 cup light mayonnaise
- 2 tablespoons light sour cream
- 1 cup buttermilk
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, minced
- 1 tablespoon chives, minced
- Dash of salt, to taste
- Freshly ground black pepper, to taste
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