Crinkle-Cut Carrots with Zesty Herb Dip

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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