Crudités with Buttermilk Ranch

Why buy a veggie platter when you can customize your own at home? With a better than bottle buttermilk ranch dipping sauce

Ingredients:

Buttermilk Ranch

• ½ cup (120 ml) sour cream
• ½ cup (120 ml) buttermilk
• ¼ cup (60 ml) mayonnaise
• 2 garlic cloves, minced
• 2 sprigs fresh dill, finely chopped
• 3-4 chives, finely chopped
• ½ lemon, juiced
• Salt and pepper to taste

 Crudités:

• 6-7 small top-on carrots
• 2 pints (950 ml) cherry tomatoes
• 2 red bell peppers, cut into a large julienne
• 1 large English cucumber sliced ¼ inch (6mm) thick
• 2-3 watermelon radish sliced on a mandolin
• 1- ½ heads of purple cauliflower cut into manageable bites

Method:

Buttermilk Ranch:

Mix the sour cream, buttermilk, mayo, garlic, dill, chives, lemon juice, salt, and pepper in a medium ramekin. Place in the centre of the serving platter.  

 Crudités:

Arrange the carrots, tomatoes, peppers, cucumber, radish, and cauliflower artfully around the ramekin of Buttermilk Ranch.

Serve immediately.