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1
If serving crudites at a party, plan on 1/8 to 1/4 pound of vegetables for each guest.
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2
The selection shown here is a suggestion; feel free to vary the vegetables as desired and by season.
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3
Some vegetables (celery and carrots) can be served raw; others should be steamed.
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4
Set a steamer basket (or a colander) in a Dutch oven (or a pot with a lid).
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5
Fill with enough salted water to come just below basket, and bring to a boil.
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6
Prepare an ice-water bath; place a colander inside, over the ice.
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7
Line a baking sheet with a double layer of paper towels.
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8
Working with one kind at a time, steam vegetables, starting with the mildest-tasting and ending with the most pungent (this will keep potatoes, for example, from tasting like Brussels sprouts).
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9
Place vegetables in the basket; reduce heat to a simmer.
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10
Cover, and steam as directed.
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11
Add water to pan as needed between batches to prevent scorching.
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12
With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch).
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13
Once completely cooled, transfer vegetables to paper towels to drain.
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14
Pat dry.
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15
Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors dont mix), and refrigerate.
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16
Arrange on a platter with dip alongside.
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17
In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper.
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18
Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving.
