Green Goddess Sour Cream Dip with Crudités and Chips

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.

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