| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 141 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 282 mg |
Reviews
I loved the flavor of the mint with the carrots and it was fun to find a new gadget to use that I hadnt tried before even though it was in my drawer. I will keep this recipe for an appetizer or snack.
We liked this but I would hardly call it “zesty”. Felt that the dip needed a little more flavor. This was a good appetizer for kids.
I wonder how Greek yogurt would taste in place of the sour cream?
Very easy to make and has great flavor from the lemon and fresh herbs. Decided just to use a mixture of herbs from my garden so I added cilantro,parsley and basil to the dip. YUM! I think this will work with whatever fresh herbs you have lying around. Serve with carrot sticks and sliced cucumber.
I made this this evening. I didn’t have parsley or mint, but I did have cilantro. So, that’s what I used. It was amazing! So tasty, fresh, simple and bright. This will be one that gets made often!