8 oz. cream cheese, softened
1 to 3 Tbsp. milk
1 Tbsp. finely chopped fresh dill
1 tsp. honey
10 to 12 radishes
4 medium-size carrots
Make the dip by putting the cream cheese, 1 Tbsp. milk, dill, and honey in a small mixing bowl and mixing with a fork until smooth. If the dip seems too stiff, add more milk (as much as 2 Tbsp.). Wash the radishes and carrots and drain them. Cut the green tops off the radishes, but leave about 1 inch of stem on each radish to use as a handle when you dip it. Cut the carrots in half crosswise; then cut into long strips. Serves 4 as a snack.
Taken from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.