Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
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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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