Farmers’ Market Crudités with Buttermilk Herb Dip

Farmers’ Market Crudités with Buttermilk Herb Dip
Photo by Scott Phillips


  • 1 small clove garlic, minced and mashed to a paste with a pinch of salt
  • 1 lb. sugar snap peas, strings and stem ends trimmed
  • 2 Tbs. chopped fresh thyme
  • 1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)
  • 1-½ tsp. kosher salt
  • 2 Tbs. chopped fresh dill
  • 1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and ½ inch thick
  • + 9 more ingredients
    • 1-½ tsp. coarsely ground black pepper
    • ¼ tsp. Tabasco; more to taste
    • 1 cup freshly grated Parmigiano-Reggiano
    • 1 cup sour cream
    • 1 pint grape or cherry tomatoes
    • 1 cup thinly sliced fresh chives
    • 1/3 cup buttermilk
    • 1 Tbs. cider vinegar
    • 1 cup plain whole-milk yogurt

In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes. Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests hel...

View full recipe at Fine Cooking


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