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Farmers’ Market Crudités with Buttermilk Herb Dip

Tony Rosenfeld
  • minutes
  • Serves 3

INGREDIENTS

1 lb

Carrots, small slender

1 cup

Chives, fresh

2 tbsp

Dill, fresh

1

small clove Garlic

1 pint

Grape or cherry tomatoes

1 lb

Pickling cucumbers

1 lb

Sugar snap peas

2 tbsp

Thyme, fresh

1/4 tsp

Tabasco

1 1/2 tsp

Black pepper, coarsely ground

1 1/2 tsp

Kosher salt

1 tbsp

Cider vinegar

1/3 cup

Buttermilk

1 cup

Parmigiano-reggiano

1 cup

Sour cream

1 cup

Whole-milk yogurt, plain