Recipe by: Abra Snider
Serves: 4
Prep Time: Quick & Easy


2 cups watercress

0.5 cups basil

3 tablespoons chives

1 tablespoon tarragon

0.5 teaspoons finely grated lemon peel

0.5 cups soy mayonnaise

0.25 cups cră¨me fraă®che or sour cream

1.5 tablespoons pure lemon juice

2 anchovy fillets

1 teaspoon kozlik's dijon by anton mustard

1 garlic

1 assorted cut-up vegetables (for dipping)

1 assorted chips (for dipping)

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Prep: Trim watercress sprigs (from 1 large bunch). Chop chives. Chop tarragon. Peel garlic clove. 

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. 

2. Season dip with salt and pepper. Transfer to bowl. DO AHEAD Can be made 2 hours ahead. Cover and chill.

3. Place bowl of dip in center of platter; surround with vegetables and chips.