Wicked Dip
¼ cup of chopped watercress
1 Tablespoon of chopped chives
½ teaspoon of dried tarragon leaves
2 teaspoons of capers (drained)
2 Tablespoons of Extra Virgin Olive Oil
1 teaspoon of mustard (preferred Dijon-style)
1 Tablespoon of lemon juice
1 teaspoon of lime juice
⅛ teaspoon of granulated salt or a large pinch of sea salt
1 small-medium sized egg
1 ¼ cup of Extra Virgin Olive Oil (may substitute vegetable oil or canola oil)
*optional 3 flat anchovy fillets, finely chopped
Jicama slices
Carrot sticks
Celery sticks
Radishes
Directions: In either a blender or a food processor, add chives, watercress, tarragon, capers and optional anchovy fillets. Pulse or process until finely minced, next add the 2 Tablespoons of olive oil, mustard, lemon, lime juice and a pinch of salt and the egg. Process until your mixture thickens. This will take about 30 seconds. For about ten seconds, slowly add the additional olive oil until the mixture is thickened. *May use vegetable or canola oil as well. Serve with radishes, celery sticks, carrot sticks and jicama slices. Can pour the mixture in half of an avocado, just slice the avocado in half lengthwise and take pit out. (You will surprise guests as there is no avocado in the recipe. The green color for the wicked dip comes from watercress and chives.
