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Farmers’ Market Crudités with Buttermilk Herb Dip

Scott Phillips

Yield: Yields 3 cups dip.

Servings: twelve as an appetizer.

Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.


For the dip:

  • 1 cup plain whole-milk yogurt
  • 1 cup sour cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup buttermilk
  • 1 cup thinly sliced fresh chives
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. chopped fresh thyme
  • 1 small clove garlic, minced and mashed to a paste with a pinch of salt
  • 1 Tbs. cider vinegar
  • 1/4 tsp. Tabasco; more to taste
  • 1-1/2 tsp. kosher salt
  • 1-1/2 tsp. coarsely ground black pepper

For the crudités:

  • 1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and 1/2 inch thick
  • 1 lb. sugar snap peas, strings and stem ends trimmed
  • 1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)
  • 1 pint grape or cherry tomatoes

Nutritional Information

  • Nutritional Sample Size based on 12 servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 20
  • Sodium (mg): 250
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 5


  • In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.
  • Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests help themselves.

Make Ahead Tips

The dip can be made up to 1 day ahead.

Go for a crisp Pinot Grigio like the Zenato Delle Venezie.

Use any leftover dip as a spread for sandwiches or as a salad dressing.


Rate or Review

Reviews (6 reviews)

  • bstodg | 02/09/2013

    This is fabulous! I've made it a dozen times for different occasions over the past few months and every time it gets rave reviews. I've made it using dried herbs. It's still good but not quite the same. If nothing else use fresh chives and remember if using dried herbs only use 1/3 as much. Really-- give this a try. You won't be disappointed!

  • Binkeroo | 07/06/2012

    Made this recipe as dip to serve with fresh peas from our garden. We already had all the fresh herbs growing on premises. Used low fat greek yogurt, and powdered buttermilk (we keep that on hand at all times) which we reconstituted in a little lemon juice. Left out the cheese, as we were already bringing a cheese-heavy pasta to the event. Used powdered garlic, rather than fresh, to minimize impact. Added a dash of agave nectar to offset the tartness of the yogurt, lemon and vinegar. Dip was a big hit, and really complemented the fresh peas. This is a great basic recipe, which uses stuff we always have on hand anyway. You could definitely take this recipe in many different directions with only slight modification.

  • User avater
    yanji | 07/22/2010

    This is a very easy to make dip which has been a huge hit not only with my only family but also w/guests; however you need to make it when you can get fresh herbs. I followed the recipe almost exactly but substitued 2% milk for the whole and cut down on the amount of parmesan slightly. While the parmesan is wonderful in the dip we (my family and I) felt the texture became a little "saw dust" like and the parmesan began to mask the other wonderful flavors at the amount indicated. This dip has an intense flavor and is deeply satisfying on crisp crunchy veggies and sandwiches alike.

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