Farmers’ Market Crudités with Buttermilk Herb Dip

Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.

For the 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 Tbs. chopped fresh dill
  
  


• 
  
  2 Tbs. chopped fresh thyme
  
  


• 
  
  1 small clove garlic, minced and mashed to a paste with a pinch of salt
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1/4 tsp. Tabasco; more to taste
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. coarsely ground black pepper
  
  

For the crudités:

• 
  
  1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and 1/2 inch thick
  
  


• 
  
  1 lb. sugar snap peas, strings and stem ends trimmed
  
  


• 
  
  1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)
  
  


• 
  
  1 pint grape or cherry tomatoes
  
  

In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.

Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests help themselves.