Radish & Carrot Nibbles with Creamy Dip

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.

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