Green Goddess Dip
0.5 cups basil
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
2 anchovy fillets
1 assorted cut-up vegetables (for dipping)
1 assorted chips (for dipping)Shop this recipe
Prep: TrimÂ watercress sprigs (from 1 large bunch). Chop chives. Chop tarragon. Peel garlic clove.Â
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.Â
2.Â Season dip with salt and pepper. Transfer to bowl.Â DO AHEADÂ Can be made 2 hours ahead. Cover and chill.
3. Place bowl of dip in center of platter; surround with vegetables and chips.