1 (.5 ounce) package instant sour cream
1/4 cup Korean honey mustard
1/4 cup vinegar
1 teaspoon soy sauce
2 teaspoons rice vinegar
1 teaspoon baby carrots
In a medium bowl, mix the sour cream, honey mustard, vinegar, soy sauce, rice vinegar, and carrots. Cover and refrigerate for 24 hours to chill or overnight.
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