Place all dip ingredients in a medium sized bowl and whisk until smooth. Add more buttermilk for a thicker consistency.
Pour into a sealable container, like a mason jar, and refrigerate for at least 1 hour.
Cut assorted vegetables into 3 inch sticks. Set out 12 (1-1.5 oz) shot glasses. Spoon 1-1 ½ tbsp. into base of glasses. Arrange cut veggies in glasses. Enjoy immediately, or loosely cover with plastic wrap and refrigerate until ready to serve (around 4 hours).