Vegetable Crudité Recipe

Prepare carrots and celery

Wash baby carrots and celery stalks. Trim any ragged ends from celery and cut stalks into 3–4 inch sticks so they’re easy to pick up.

Prepare cucumbers

Wash the English cucumber. Trim the ends and cut into long sticks (lengthwise quarters) or 1/2-inch thick rounds depending on preference.

Prepare bell peppers

Slice red and yellow bell peppers in half, remove seeds and membranes, then cut into 1/2-inch wide strips.

Prepare broccoli and cauliflower

Separate broccoli and cauliflower into small, bite-sized florets. Trim any thick stems so pieces are uniform for quick blanching if desired.

Prepare cherry tomatoes

Rinse cherry tomatoes and drain. Leave whole or halve them if you prefer smaller pieces.

Optional blanch and shock

If you prefer brighter, slightly tender broccoli and cauliflower: bring a large pot of salted water to a boil, add florets and blanch 45–60 seconds, then transfer immediately to a bowl of ice water to stop cooking. Drain well and pat dry before arranging.

Arrange on platter

Pat all vegetables dry with paper towels. On a large platter or board, arrange vegetables in groups by color and type for visual appeal, leaving a central well or bowl space for the buttermilk ranch.

Combine base

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

Add buttermilk and seasonings

Whisk in 1/2 cup buttermilk to loosen the mixture. Add minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon sugar (optional). Mix until combined.

Fold in herbs

Stir in the minced fresh chives, parsley, and dill until evenly distributed. Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed. For a thinner dressing, add up to 2 tablespoons more buttermilk.

Chill and marry flavors

Cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors meld. If serving immediately, chill for at least 15 minutes.

Finish and garnish

Before serving, give the ranch a final stir. Transfer to a serving bowl, sprinkle with the reserved thinly sliced chives and a light crack of black pepper.

Place the bowl of buttermilk ranch in the center of the arranged vegetables. Provide small forks or toothpicks for guests, and encourage dipping. Leftover ranch will keep in an airtight container in the refrigerator for up to 5 days.