CRINKLE-CUT CARROTS WITH ZESTY HERB DIP

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Crinkle-Cut Carrots with Zesty Herb Dip image

Provided by Nancy Fuller

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 cup sour cream
2 tablespoons milk
1 tablespoon lemon juice
2 teaspoons lemon zest
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic powder
1/4 teaspoon onion powder
2 pounds large carrots, cut into coins with a crinkle cutter knife

Steps:

  • In a medium bowl, whisk to combine the sour cream, milk, lemon juice, lemon zest, mint, parsley, salt, garlic powder and onion powder. Serve the dip with the crinkle-cut carrots.

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