Dip and Crudites

Makes about 2 1/2 cups of dip


  • 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

  • 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.

Related Articles