Raw Veggies with Chipotle Ranch Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup Italian (flat-leaf) parsley leaves, minced
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• Dash hot sauce
• 1 to 2 chipotle peppers
• 1 clove garlic, smashed
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
• 3 pounds carrots, cut into batons
• 3 packages celery, cut into batons
• 6 cucumbers, cut into batons

1. In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic.
2. Add the buttermilk to the desired consistency and blend.
3. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
4. Serve the carrots, celery and cucumbers with the dip.

mayonnaise, sour cream, italian, fresh dill, fresh chives, worcestershire sauce, freshly ground black pepper, white vinegar, paprika, kosher salt, cayenne pepper, hot sauce, peppers, clove garlic, buttermilk, carrots, celery, cucumbers

Taken from www.foodnetwork.com/recipes/ree-drummond/raw-veggies-with-chipotle-ranch-dressing.html (may not work)