Crinkle-Cut Carrots with Zesty Herb Dip

• 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

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

sour cream, milk, lemon juice, lemon zest, fresh mint, parsley, kosher salt, garlic, onion powder, carrots

Taken from www.foodnetwork.com/recipes/nancy-fuller/crinkle-cut-carrots-with-zesty-herb-dip.html (may not work)