FARMERS’ MARKET CRUDITES with BUTTERMILK HERB DIP

(from kylerhea’s recipe box)

Source: Fine Cooking magazine

Serves 12 people

Categories: APPETIZERS, DIPS

Ingredients

  • FOR THE DIP:
  • 1 cup plain whole-milk yogurt
  • 1 cup sour cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup buttermilk
  • 1 cup thinly sliced fresh chives
  • 2 Tbs chopped fresh dill
  • 2 Tbs chopped fresh thyme
  • 1 small clove garlic, minced and mashed to paste with a pinch of salt
  • 1 Tbs cider vinegar
  • 1/4 tsp Tabasco; more to taste
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp coarsely ground black pepper
  • FOR THE CRUDITES:
  • cucumbers
  • sugar snap peas
  • carrots
  • grape or cherry tomatoes

Directions

  1. In a large bowl, whisk all of the ingredinets for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.

  2. 2/. 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.

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