A creamy dip bursting with the flavors of fresh parsley, dill, and green onion pairs perfectly with petite rainbow carrots.
Baby Carrots with Fresh Herb Dip
MAKES ABOUT 6 SERVINGS
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 4 to 5 green onions, chopped (white and green parts)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 35 to 40 petite rainbow carrots
Instructions
- In the work bowl of a food processor, place cream cheese, sour cream, green onion, parsley, dill, salt, and pepper; process until smooth. Refrigerate until ready to serve.
- Spoon about ¼ cup dip into each individual serving cup; place 5 to 6 carrots in each cup. Serve immediately. Dip will keep refrigerated for up to 2 weeks.
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