1 cup creme fraiche or sour cream
1 garlic clove, finely minced
2-3 teaspoons Tabasco
2 tablespoons finely minced fresh herbs (such as chives, parsley, mint, tarragon and dill)
salt and pepper
Combine the creme fraiche, garlic, Tabasco, and fresh herbs in a small bowl. Season to taste.
Use whatever is in season. So many vegetables, when thinly sliced, can be eaten raw and taste sweet, fresh and bright. Beets add an unmistakable color as do radishes. Fennel is sweet and fun to dip its floppy tendrils into the spicy dip. I love endive; bitter and crisp as well as pea shoots which taste faintly of sweet peas, a bit grassy and also fun to manage its vibrant leaves into the creamy bath.
Source : Not without salt