Crudité Recipe

Prepare carrots and celery

Wash baby carrots and celery stalks. Trim celery, remove any tough strings, and cut celery into 3–4 inch sticks. Pat dry with a towel.

Prepare cucumbers

Wash the English cucumber. Trim the ends and cut into 3–4 inch batons or thick slices, depending on preferred dipping shape. If cucumber is seedy, halve lengthwise and scoop seeds before cutting.

Prepare bell peppers

Wash bell peppers, cut in half, remove seeds and membranes, then slice into 1/2-inch wide strips suitable for dipping.

Prepare radishes, tomatoes and peas

Trim radish stems and slice radishes in half or quarters for easy pick-up. Rinse cherry tomatoes and sugar snap peas and dry. Leave snap peas whole.

Arrange

Pat all vegetables dry to remove excess moisture. Arrange vegetables on a large platter or individual plates grouped by type so colors are attractive and easy to grab. Chill briefly (optional) while you finish the ranch.

Combine base

In a medium bowl, whisk together the mayonnaise and sour cream (or Greek yogurt) until smooth and no lumps remain.

Add liquids and seasoning

Slowly whisk in the buttermilk until the mixture reaches a pourable dipping consistency. Whisk in lemon juice, Dijon mustard, and apple cider vinegar to brighten the flavor.

Herbs, garlic and seasoning

Stir in the finely chopped chives, parsley and dill. Add the minced garlic, sea salt, black pepper, and optional powdered sugar or honey if you prefer a touch of sweetness. Taste and adjust seasoning: more salt or a splash more buttermilk for thinner consistency.

Chill and meld flavors

Cover the bowl and refrigerate the ranch for at least 30 minutes (preferably 1 hour) to allow the herbs and garlic to infuse. If short on time, you can use immediately but flavors will be brighter after chilling.

Adjust texture before serving

If the ranch thickens in the fridge, whisk in up to 2 tablespoons additional buttermilk (or water) to reach desired dipping consistency. Transfer to a serving bowl.

Finish and serve

Sprinkle the extra sliced chives over the surface of the ranch and dust lightly with smoked paprika or cracked pepper if desired. Place the ranch bowl in the center of the vegetable platter and serve chilled.