Ingredients

• 2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
• 1/2 cup fresh basil leaves
• 3 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon finely grated lemon peel
• 1/2 cup mayonnaise
• 1/4 cup crème fraîche or sour cream
• 1 1/2 tablespoons fresh lemon juice
• 2 anchovy fillets
• 1 teaspoon Dijon mustard
• 1 garlic clove, peeled
• Assorted cut-up vegetables (For dipping)
• Assorted chips (for dipping)

Instructions

1. 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 herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
2. Place bowl of dip in center of platter; surround with vegetables and chips.