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Blanched Veggies with Buttermilk Dip

Blanched Veggies with Buttermilk Dip

Turn your bland veggies into a side dish that’s delicious with any meal. ENJOY!!


Asparagus, Cauliflower, Broccoli, Green olives (optional)

1 cup buttermilk 

1cup sour cream

1/2 cup fresh dill (chopped)

1/4 teaspoon lemon zest (finely grated)

1 tablespoon fresh lemon juice

Sea salt and black pepper to taste 


In a large pot of boiling salted water add cauliflower, broccoli, asparagus for 1-2 minutes just tender. Remove veggie and transfer to a bowl of ice water and let cool completely, then remove and pat dry. Combine buttermilk, sour cream, dill, lemon zest, and juice in a bowl. Season with salt and pepper. Refrigerate for a least 2 hours up to 1 day; stir until smooth. Before serving, arrange veggies on a platter or plate and serve with dip. 

COOK’S NOTE: You can add cayenne pepper to the dip for a little spicy kick, also add other veggies of your choice. If dip is too thick add more lemon juice.



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