Crudites with Roasted Red Pepper Buttermilk Dip

Name: Crudites with Roasted Red Pepper Buttermilk Dip
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: American
Ingredients: ½ cup Buttermilk (1/2 cup buttermilk (shaken well)); 1 cup Sour Cream (1 cup sour cream ( or greek yogurt)); ¼ cup Parsley (1/4 cup fresh parsley leaves (minced)); ½ cup Red Bell Pepper (1/2 cup roasted red peppers); 1 tbsp White Vinegar (1 tablespoon distilled white vinegar); 1 tbsp Tahini (1 tablespoon tahini (optional)) — optional; 1 ½ tsp Stone House Seasoning (1 1/2 teaspoon Stone House Seasoning); 0 pieces Vegetable (Assorted fresh seasonal vegetables)

Crudites with Roasted Red Pepper Buttermilk Dip - Appetizer (American)

10 minAmerican

Servings10

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Add all ingredients except assorted vegetables for dipping to the container of a blender and blend until well-combined and creamy, about 40 seconds. Remove from blender and pour into a 3-cup refrigerator safe container. Chill overnight before serving.
2To serve with veggies: pour about 1/4 cup of roasted red pepper buttermilk dip into the bottom of a short glass. Place vegetables into glass for easy serving.
3Alternately, pour dip into a large bowl and serve with vegetables.