Equipment
Ingredients
Dairy Base
- 250 g cream cheese, softened to room temperature
- 120 g sour cream
Flavorings
- 50 g fresh watercress, thick stems removed
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Wash the watercress thoroughly and pat completely dry with paper towels to ensure no excess water thins out the dip.
Finely chop the dried watercress leaves and tender stems on a cutting board, discarding any thick, woody bottom stems.
In a mixing bowl, vigorously whisk the softened cream cheese and sour cream together until completely smooth and entirely free of lumps.
Add the finely chopped watercress, minced garlic, lemon juice, salt, and black pepper to the cream cheese mixture.
Fold the ingredients gently with a spatula until the watercress and seasonings are evenly distributed throughout the dairy base.
Cover the bowl and chill the dip in the refrigerator for at least 30 minutes to allow the garlic and peppery watercress flavors to permeate the cream cheese.
Chef's Notes
- Watercress has a natural peppery bite that mimics arugula or mustard greens; taste your dip before adding the full amount of black pepper.
- For an ultra-smooth texture and pale green hue, pulse the ingredients in a food processor instead of mixing by hand.
- To thin the dip out for use as a vibrant salad dressing or sauce for grilled fish, whisk in a tablespoon or two of milk or buttermilk.
Storage
Refrigerator: 3 days — Store in an airtight container. The dip may release some water over time; stir well before serving.
