Dip and Crudites

  • Yield: Makes about 2 1/2 cups of dip
Dip and Crudites


  • 1 garlic
  • Coarse salt
  • 1 1/2 cups sour cream
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup lemon juice, plus more to taste
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup snipped fresh chives
  • 1/8 teaspoon Tabasco sauce
  • Sliced red, yellow, and orange peppers, for serving
  • Celery sticks, for serving
  • Sliced cucumber, for serving
  • Cherry tomatoes, for serving
  • Baby carrots, peeled for serving
  • Belgian endive leaves, for serving


  1. Using a chef's knife, mash garlic and salt to a paste. In a medium bowl combine sour cream, buttermilk, mayonnaise, lemon juice, parsley, and chives. Whisk in garlic-salt paste and Tabasco sauce. Taste, and adjust for seasoning with salt and lemon juice. Transfer to serving bowl. Arrange vegetables on a platter, and serve immediately.


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