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Crinkle-Cut Carrots with Zesty Herb Dip

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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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 


Special equipment:
crinkle cutter knife
  1. 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.

Cook’s Note

A crinkle cutter knife is inexpensive and easy to find, but you can cut the carrots straight with a standard knife if you don't have one.