Veggie Crudité Recipe

Wash and dry

Rinse all vegetables under cold water and dry thoroughly with a clean kitchen towel or salad spinner to remove excess moisture so the crudité stays crisp.

Cut carrots

Peel carrots if desired. Cut into 3–4 inch batons about 1/2 inch thick for dipping. If using baby carrots, leave whole or halve lengthwise if large.

Slice cucumber

Trim ends of the English cucumber. Slice lengthwise into quarters, then cut into 3–4 inch sticks. If skin is thick, peel alternating stripes or fully peel.

Prepare bell peppers

Cut bell peppers in half, remove seeds and membranes, then slice into 3–4 inch strips about 1/2 inch wide.

Cut celery

Trim celery stalks and cut into 3–4 inch sticks.

Prepare radishes and tomatoes

Trim radish ends and halve if large. Leave cherry tomatoes whole or halve depending on size.

Prep snap peas

Trim strings from sugar snap peas if needed. Keep whole for crunch.

Arrange

Arrange all prepared vegetables on a large platter or board in groups by type for a colorful presentation. Keep vegetables chilled until serving (refrigerate up to 1 hour).

Combine base

In a medium bowl, whisk together the mayonnaise and Greek yogurt (or sour cream) until smooth.

Add liquids and seasonings

Stir in the buttermilk a little at a time to reach a dip-like consistency. Add minced garlic, chopped cilantro, chives, parsley, dried dill, lime juice, honey, smoked paprika (if using), kosher salt, and black pepper. Mix until distributed evenly.

Incorporate chipotle

Fold in the finely minced chipotle pepper and the adobo sauce. Taste for heat and smokiness; add more adobo or an extra 1/2 teaspoon of minced chipotle if you want it spicier.

Adjust and chill

Adjust seasoning with additional salt, lime juice, or honey to balance acidity and sweetness. Cover and refrigerate for at least 30 minutes to allow flavors to meld (can be made up to 2 days ahead).

Place the chilled dressing in a serving bowl in the center of the vegetable platter or in a separate bowl alongside. Sprinkle optional chopped cilantro over the dressing and arrange lime wedges on the platter.

Keep refrigerated until ready to serve. For best texture, serve within 1–2 hours of assembling the crudité. Leftover dressing keeps 3–4 days refrigerated.