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Farmers Market Crudites With Buttermilk Herb Dip

Featured in the Honolulu Star-Advertiser on March 24, 2021.



Farmers Market Crudites With Buttermilk Herb 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 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh thyme
  • 1 small clove garlic, minced and mashed to a paste with a pinch of salt
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon Tabasco plus more to taste
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon coarsely ground black pepper


  • 1 pound pickling cucumbers, cut into spears 3” long by 1/2” thick
  • 1 pound sugar snap peas, strings and stem ends trimmed
  • 1 pound small, slender carrots, peeled and cut into 3-4” long and quartered lengthwise
  • 1 pint grape or cherry tomatoes


  1. In a large bowl, whisk all dip ingredients. Adjust seasonings to taste.
  2. Let sit for 15 minutes.
  3. Arrange vegetables on a large platter, with dip in center, or put each vegetable in its own bowl and arrange with the dip on a tray.

Serves 14.

Approximate Nutrient Analysis per cup serving (not including adjusting dip seasoning to taste):
110 calories, 6 g fat, 3.5 g saturated fat, 20 mg cholesterol, 350 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g sugar, 6 g protein.


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