Creamy Veggie Dip

Ingredients

• 2 cups baby arugula 
• 1 small carrots cut into thirds
• 1 stalk celery cut into thirds
• 4 ounces cream cheese 
• 1 tablespoon tarragon fresh roughly chopped
• 1 small clove garlic 
• 8 servings kosher salt and pepper freshly ground
• 0.5 cup mayonnaise 
• 8 servings vegetables raw for serving
• 4  scallions cut into thirds
• 1 cup cup heavy whipping cream sour
• 2 cups vegetable chips crushed finely

Equipment

• food processor
• bowl

Directions

1. Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
2. Add the sour cream, mayonnaise and cream cheese and pulse to combine.
3. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper.
4. Transfer to a bowl and chill 30 minutes or up to 8 hours.
5. Serve with vegetables.
6. Photograph by Johnny Miller