Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving.
Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce.
Recipe courtesy of Good to Know