1 tbsp. minced garlic
8 scallion greens, chopped or 2 c. chopped chives
1 tsp. coarse salt
1/2 tsp. Tabasco
2 c. sour cream
2 c. mayonnaise

To make the dip, place the garlic and scallion greens in the bowl of a food processor fitted with a steel blade. Puree for 10 seconds. Scrape down the sides of the bowl and pulse 5 times. Add the remaining ingredients and process 5 seconds, just to blend. Transfer the dip to a serving bowl, and place in the center of a platter lined with chicory leaves, surrounded by the baby carrots.

5 lbs. baby carrots (12 to 14 count per pound)

Peel, with 1 inch of greens left on.