From-Scratch Buttermilk Ranch with Crudité Platter

Steps

1. Step 1

   In a medium bowl, whisk the mayonnaise and sour cream together until completely smooth with no lumps. Whisk in the buttermilk a splash at a time so it stays smooth.

   3 min

   • 1/2 cup mayonnaise
   • 1/2 cup sour cream
   • 1/2 cup buttermilk
2. Step 2

   Whisk in the dill, chives, parsley, grated garlic, onion powder, garlic powder, lemon juice, salt and pepper. Taste and add more salt if it needs it.

   3 min

   • 2 tbsp fresh dill
   • 2 tbsp fresh chives
   • 2 tbsp fresh flat-leaf parsley
   • 1 clove garlic
   • 1/2 tsp onion powder
   • 1/4 tsp garlic powder
   • 2 tsp lemon juice
   • 1/2 tsp fine salt
   • 1/4 tsp black pepper
3. Step 3

   Cover the bowl and refrigerate at least 30 minutes (up to 3 days) so the herbs and garlic flavor the dressing and it thickens slightly.

   30 min, hands-off

4. Step 4

   While the ranch chills, cut the vegetables: peel the carrots and cut into sticks, cut the celery ribs into sticks, trim the radishes and halve any large ones, and snap the stem ends off the sugar snap peas.

   15 min

   • 1 lb carrots
   • 1 bunch celery
   • 1 bunch radishes
   • 8 oz sugar snap peas
5. Step 5

   For extra-crisp vegetables, drop the carrot and celery sticks into a bowl of ice water for 10 minutes, then drain well and pat dry.

   10 min, hands-off

   • 1 lb carrots
   • 1 bunch celery
6. Step 6

   Stir the chilled ranch; if it is thicker than you like, whisk in buttermilk 1 tablespoon at a time. Spoon it into a serving bowl, set the bowl on a platter and arrange the vegetables around it in groups. Sprinkle the radishes and snap peas with a little flaky salt and serve cold.

   5 min

   • the rest of the buttermilk
   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026