This is an awesome dip! Great with crudite and chips or as a sauce with cold chicken or with grilled fish. The fresh herbs lend this dip to so many other uses.
2 C. (packed) trimmed watercress sprigs
1/2 C. fresh basil leaves
3 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh tarragon
1/2 Tsp. grated lemon peel
1/2 C. Mayo
1/4 C. sour cream
11/2 Tbsp. fresh lemon juice
2 anchovy fillets
1 Tsp. dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (for dipping)
Assorted chips(for dipping)
Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until everything is finely chopped, scraping down bowl occasionally. Season dip with salt and pepper. Transfer to bowl, serve and enjoy. Can be made 2 hours ahead, cover and chill.
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