This tangy, creamy classic is thick enough to hold up as a dip for crudités, but it’s just as delicious drizzled over a wedge of iceberg lettuce or a juicy roast chicken.
Yields: 4 cups
Ingredients:
1 cup spinach 1 cup chopped watercress 1 tablespoon fresh parsley 1 tablespoon dried tarragon 1 garlic clove ½ cup canola oil 1½ cups mayonnaise 1 tablespoon Dijon mustard ½ teaspoon Kosher salt ¼ teaspoon ground black pepper 1 lemon, juiced
Preparation:
- In a food processor or blender, blend the spinach, watercress, parsley, tarragon, garlic, and oil until smooth.
- Add the mayonnaise and mustard and continue to blend until smooth.
- Stir in salt, pepper, and lemon juice.
