This easy, healthy dip is packed with herbs and pairs perfectly with your favorite veggies. It’s also a great way to use any leftover greens sitting in your fridge. The CBD oil is optional.
Cook Time
10 minutes
Total Time
35 minutes
Yield
2 cups
Ingredients
1 cup watercress (40 g), or spanish
2 scallions, white and light green parts only, roughly chopped
¼ cup fresh mint leaf (10 g)
¼ cup fresh chives (10 g), chopped
¼ cup fresh dill (10 g), packed
¼ cup fresh parsley (10 g), packed
¼ cup fresh basil (10 g), packed
1 tablespoon fresh tarragon
1 clove garlic, minced
1 ½ teaspoons lemon zest
1 tablespoon lemon juice
½ cup mayonnaise (120 g)
¼ cup sour cream (60 g)
1 teaspoon CBD oil, optional
¼ teaspoon anchovy paste
1 teaspoon kosher salt
For Serving
watermelon radish, shaved
persian cucumber, sliced
carrot, halved
snap pea
cauliflower
mini bell pepper, sliced
broccoli floret
celery stick
quartered radish
¼ lemon, cut into wedges
Nutrition Info
Calories 475
Fat 49g
Carbs 6g
Fiber 1g
Sugar 2g
Protein 3g
How to Make It
1. Step
In a food processor, combine the watercress, scallions, mint, chives, dill, parsley, basil, and tarragon. Process until all herbs are finely chopped, about 30 seconds. Scrape down the sides of the bowl with a small spatula and pulse a few more times. Add the garlic, lemon zest, lemon juice, mayonnaise, crème fraîche, CBD oil, if using, anchovy paste, and salt. Process until smooth but the herbs are still intact, about 15 seconds. Scrape down the sides of the bowl again and pulse a few more times.
2. Step
Transfer the dip to a serving bowl and set in the center of a large platter.
3. Step
Arrange the vegetables around the dip then squeeze the lemon wedges over the vegetables.
