Watercress Dip

Recipe from William Poll Gourmet Foods

Adapted by Bob Morris

Total Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: One Family, Lots of Watercress Sandwiches

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About 2 quarts
  • 2bunches watercress
  • 3pounds cream cheese
  • 1cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

284 calories; 28 grams fat; 16 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Thoroughly wash and dry the watercress. Chop it roughly, then finely chop it in a food processor. Place cream cheese in the bowl of a mixer and blend on medium speed until smooth. Add the sour cream and blend to combine. Add watercress and continue blending until smooth. Serve with raw vegetables, thin toasts or chips.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from William Poll Gourmet Foods, Manhattan

Recipe Tags

or to save this recipe.