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So what else was I to do with both crème fraîche and leftover buttermilk in the house, but make this lovely tart, tangy herbal dip. Also, I needed a way to justify the completely crazy amounts of slender baby carrots and plump red radishes that I bought in the Greenmarket. When I say crazy, I do indeed mean crazy excessive, but they are just so pretty and sweet and tender… So 1 cup of crème fraîche, 1/3 a cup of buttermilk, 1/4 cup finely grated Parmesan cheese, because there are very few things that I don’t put Parmesan cheese in. Then the herbs: 1/2 cup finely chopped onion chives, 1/2 cup finely chopped garlic chives, 1/2 cup finely chopped Delfino cilantro and 2 cloves of finely chopped garlic. It was lovely at first freshly made dip, but I chilled for an hour and it was even better.
