Farmers’ Market Crudités With Buttermilk Herb Dip

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1 pint grape or cherry tomatoes

1 cup thinly sliced fresh chives

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

1 cup plain whole-milk yogurt

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

1 Tbs. cider vinegar

1/3 cup buttermilk

1-1/2 tsp. kosher salt

1-1/2 tsp. coarsely ground black pepper

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

1 cup freshly grated Parmigiano-Reggiano

1/4 tsp. Tabasco; more to taste

2 Tbs. chopped fresh dill

1 cup sour cream

2 Tbs. chopped fresh thyme

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