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
  1. 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.
  2. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/baby-carrots-with-fresh-herb-dip/