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.