Easy Creme Fraiche Dip Recipe

This is one of the easiest vegetable dip recipes I’ve made! My crème fraîche dip takes minutes to make and tastes incredible with fresh veggies!

This creamy crème fraîche dip is perfect for a vegetable platter. I especially love it with radish and cucumber. It can even double as a salad dressing.

It’s super simple! You’ll stir crème fraîche with herbs, lemon zest, and lemon juice. Then, for the best results, let the dip sit for 20 minutes before serving it with your favorite veggies. For more veggie dips, try our feta tzatziki or this extra herby tzatziki.

Key Ingredients

Crème Fraîche: This thick, cultured cream (French for ‘fresh cream’) has a tangy, slightly sour flavor and a luxuriously creamy texture.
Lemon: I love a bit of lemon zest and lemon juice in this dip. Lime or Meyer lemon is also excellent.
Herbs: I keep this simple with fresh dill and chives, but you can stir in more herbs like parsley, tarragon, cilantro, or mint.

Easy Creme Fraiche Dip

This is one of the easiest vegetable dip recipes I’ve made! This crème fraîche dip comes together in less than 5 minutes and tastes incredible with fresh veggies like crunchy carrots, crisp bell peppers, and juicy cherry tomatoes. The flavors meld together beautifully as it sits, allowing the herbs to infuse the crème fraîche, so making this up to a day in advance is no problem at all. Just keep it covered and stored in the refrigerator.

Makes 1 cup

You Will Need

1 (8oz) container creme fraîche

1 teaspoon lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

Salt and fresh ground black pepper

Directions

1Stir creme fraiche, lemon zest, lemon juice, dill, and chives until well blended.

2Season with 1/8 teaspoon of salt and a few grinds of pepper. Taste and adjust with more salt/pepper to taste.

3Cover and refrigerate for at least 20 minutes.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
152
/
Total Fat
14.9g
/
Saturated Fat
9.5g
/
Cholesterol
54mg
/
Sodium
34.4mg
/
Carbohydrate
2.2g
/
Dietary Fiber
0.2g
/
Total Sugars
1.4g
/
Protein
1.6g