Green Goddess Sour Cream Dip with Crudités and Chips
2 cups fresh spinach leaves
½ cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon lemon zest
1 ½ tablespoons fresh lemon juice
½ cup Forager Project® Sour Cream
¼ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 garlic clove, peeled
Assorted cut vegetables
To make the dip, add spinach, herbs, lemon zest, lemon juice, Forager Project® Sour Cream, vegan mayo, Dijon and garlic in a food processor or blender. Blend until herbs and garlic are finely chopped and your dip is well-mixed and creamy, scraping down sides occasionally. Season to taste and transfer to a bowl.
Place bowl of dip in the center of a platter and surround with assorted cut vegetables or Forager Project® Vegetable Chips.