The dip gets better the longer it sits, so make it a day ahead.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 8-ounce container crème fraîche or sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 to 2 bunches radishes with tops
1 to 2 bunches baby carrots with tops, peeled
Preparation
Mix first 4 ingredients in small bowl. Season to taste with salt and pepper. Let dip stand 30 minutes at room temperature or cover and chill until ready to serve. DO AHEAD: _Can be made 1 day ahead._Cover and chill overnight. Serve dip with radishes and carrots.
