Recipe information
Yield
Makes about 1 1/4 cups Servings
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)
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Place bowl of dip in center of platter; surround with vegetables and chips.
Nutrition Per Serving
Makes about 1 1/4 cups
2 tablespoons contain (Analysis does not include assorted cut vegetables or chips for dipping.): Calories (kcal) 101.0 %Calories from Fat 94.6 Fat (g) 10.6 Saturated Fat (g) 2.3 Cholesterol (mg) 11.1 Carbohydrates (g) 0.7 Dietary Fiber (g) 0.1 Total Sugars (g) 0.2 Net Carbs (g) 0.6 Protein (g) 0.7 Sodium (mg) 100.9