Login to Save Like

Ingredients

Serves 12

• 1 tablespoon plus 1/2 teaspoon salt
• 4 ounces haricots verts, or wax beans
• 16 ounces thin asparagus
• 1 pound, 10 ounces celery
• 1 small jicama (about 5 ounces)
• 1 medium cucumber, peel on
• 2 bunches scallions
• 12 ounces carrots
• 1 medium yellow squash (about 5 ounces)
• 1 medium zucchini (about 6 1/2 ounces)
• 1 medium daikon (about 12 ounces)
• 12 cherry tomatoes
• 1 cup sour cream
• 2 tablespoons nonfat buttermilk
• 1 teaspoon coarsely ground mixed peppercorns, (black, pink, green)
• 2 teaspoons minced chives
• 1/2 teaspoon finely chopped fresh thyme
• 1 large shallot, minced

Description

The Most Successful Crudites Are Composed Of Generous Quantities Of Perfectly Fresh Vegetables. This Dip Can Be Prepared A Day Or Two Before Serving And Stored In The Refrigerator In An Airtight Container

Martha Stewart