Trim the ends of the celery stalks and peel away any tough strings. Cut each stalk lengthwise into 3–4 sticks approximately 4–5 inches long, depending on stalk size.

Prepare carrots

Peel the carrots and trim both ends. Cut each carrot in half lengthwise, then cut each half into 3–4 sticks roughly the same length as the celery (4–5 inches). If carrots are thin, cut into 4–5 sticks to match thickness of celery.

Optional crisping

To make the vegetables extra crisp, submerge the cut celery and carrot sticks in a bowl of ice water for 10 minutes, then drain and pat dry with paper towels.

House Ranch Dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, and 1 cup buttermilk until smooth and slightly thickened.

Add the minced garlic, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped chives, and 1 teaspoon chopped fresh dill. Whisk to combine so the herbs are evenly distributed.

Season the dressing by whisking in 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 3/4 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon hot sauce if using. Taste and adjust salt, pepper, or lemon to preference.

Cover the bowl and refrigerate the dressing for at least 30 minutes (preferably 1–2 hours) to let the flavors meld. If you need it sooner, chill 15 minutes; flavor will be less developed.

Before serving, give the dressing a final stir and adjust thickness with a splash of buttermilk if too thick, or a little extra sour cream if too thin.

Garnish / Serving

Arrange the celery and carrot sticks on a platter around a small bowl of house ranch dressing. Sprinkle the top of the dressing with the reserved 1 teaspoon thinly sliced chives for garnish.

Serve chilled. Leftover ranch will keep in an airtight container in the refrigerator for up to 5 days; give it a good stir before using.