Crinkle-Cut Carrots with Zesty Herb Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 141
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 282
- Total: 15 min
- Active: 15 min
Ingredients
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
Directions
Special equipment:
crinkle cutter knife- 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.