Food & Cooking Recipes Appetizers Dip and Crudites 2.8 (32) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups of dip Ingredients 1 garlic Coarse salt 1 ½ cups sour cream ½ cup buttermilk ½ cup mayonnaise ¼ cup lemon juice, plus more to taste ¼ cup coarsely chopped fresh flat-leaf parsley ¼ cup snipped fresh chives ⅛ 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 Directions 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. Print