Prep
- To make the dip, add spinach, herbs, lemon zest, lemon juice, Forager Project Sour Cream, vegan mayo, Dijon and garlic in a food processor or blender. Blend until herbs and garlic are finely chopped and your dip is well-mixed and creamy, scraping down sides occasionally. Season to taste and transfer to a bowl.
- Place bowl of dip in the center of a platter and surround with assorted cut vegetables or vegetable chips.
