Equipment
* optional
Ingredients
Dairy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream, full fat preferred
Flavorings
- 50 g watercress, washed, thoroughly dried, thick stems removed
- 15 ml lemon juice, freshly squeezed
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Wash the watercress and dry it completely using a salad spinner or paper towels. Removing excess moisture is crucial to prevent a watery dip.
Place the softened cream cheese, sour cream, lemon juice, salt, and black pepper into the bowl of a food processor. Blend until the mixture is completely smooth and homogeneous.
Add the dried watercress to the food processor. Pulse 5 to 7 times until the watercress is finely chopped and evenly distributed throughout the dip, being careful not to puree it into a uniform green paste.
Transfer the dip to a serving bowl, cover tightly, and chill in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for at least 30 minutes to allow the flavors to meld and the cream cheese to firm up slightly.
Chef's Notes
- Thoroughly drying the watercress is the single most important step; any clinging water will thin out the dip and dilute its rich flavor.
- For the best texture, ensure the cream cheese is fully softened to room temperature before blending. This guarantees a silky smooth base without unappetizing lumps.
- Pulsing the watercress rather than continuously blending preserves a speckled, rustic appearance and prevents the dip from oxidizing into an overly bright green color.
- This base is highly versatile. If you prefer a sharper profile, adding half a clove of minced garlic or a pinch of cayenne pepper works wonderfully.
Storage
Refrigerator: 3 days — Store in an airtight container. The dip may separate slightly over time; stir well before serving.
