Fresh tarragon and purple basil can perk up any vegan dish. This creamy herbalicious spread is a winner for vegan sandwiches or as a vegan party dip for vegetables, crackers, chips, and toasty bread.

Tarragon and Purple Basil Dip

Makes 2 cups

Ingredients:

• 1-1/2 cups vegan mayonnaise
• 1/2 cup vegan sour cream
• 2 garlic cloves, minced
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh purple basil
• 2 tablespoons finely grated lemon zest
• Salt and freshly ground black pepper

Directions:

1. Place all ingredients in a food processor and pulse to combine.
2. Transfer to a serving bowl and serve immediately or refrigerate up to 3 days.

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