When I sent an e-mail to my friend Judith asking for dip recipes, she told me she didn’t have any. Two days later, she sent this e-mail: “I guess I a way it’s not true that I don’t have a dip recipe. I will reluctantly call this a dip in deference to your need. But it’s for rigid people (a.k.a. fat phobes) like me.” Really more like a finely chopped salad, this dip is unusual and refreshing.

Makes about 1½ cups.

3 carrots, finely, finely chopped
3 celery stalks, finely, finely chopped
1 small red onion, finely finely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper to taste

1. Place all the ingredients in a medium-size mixing bowl and combine well.

2. Transfer to a serving bowl and serve immediately, or cover ad refrigerate for up to 2 hours.

Judith suggests serving this with slices of daikon or those gorgeous round radishes that are reddish inside.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)