Try our kid-approved yogurt pouches!

Ingredients

  • 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

Prep

  • 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.
Green Goddess Sour Cream Dip with Crudités and Chips

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