Ingredients
1/3
cup chopped fresh flat-leaf parsley
1/4
cup chopped fresh chives
4
carrots, cut into sticks
6
celery ribs, cut into sticks
1
seedless cucumber (usually plastic-wrapped), cut into sticks
1
small jicama, peeled, halved lengthwise, and cut into sticks
1
1/2 cups grape or cherry tomatoes (9 oz)
Directions
1.
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
2.
Serve dip with vegetables.
4.
Dip can be chilled up to 2 days.
5.
Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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