Honey Citronette with Crudités

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platter of sliced radicchio, radishes, baby carrots, cucumbers, pears and apple.

  • Total Time:
  • Servings: 8

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  • 1/4 cup orange blossom or wildflower honey
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon finely grated orange zest
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Assorted seasonal crudités, for serving

How to make this recipe

  1. In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping.

Make Ahead

The citronette can be refrigerated for 3 days.

Photo © Christina Holmes Published October 2014

472075 recipes/honey-citronette-crudites 2014-09-12T19:09:41+00:00 christmas|cocktail-party|dinner-party|holiday-open-house|appetizers-starters|dips-and-spreads|8|basic-easy|fast|gluten-free|healthy|make-ahead|vegetarian october-2014 recipes,honey-citronette-crudites 472075

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