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Ingredients
- 2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
- 1/2 cup fresh basil leaves
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon finely grated lemon peel
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1 1/2 tablespoons fresh lemon juice
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled
- Assorted cut-up vegetables (For dipping)
- Assorted chips (for dipping)
Details
Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Assorted cut-up vegetables (for dipping) Assorted chips (for dipping)
Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Place bowl of dip in center of platter; surround with vegetables and chips.
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