Active time: 30 min Start to finish: 1 1/2 hr (includes chilling dip)
Ingredients
3/4 cup sour cream 1/2 cup mayonnaise 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives 1/4 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper 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)
Preparation
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).
Serve dip with vegetables.
Cooks' notes:
Dip can be chilled up to 2 days.
Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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