Watercress Dip

Recipe from William Poll Gourmet Foods

Adapted by Bob Morris

Published May 17, 2011

Total Time
10 minutes
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—Bob Morris

Featured in: One Family, Lots of Watercress Sandwiches

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Ingredients

Yield:About 2 quarts

  • 2 bunches watercress

  • 3 pounds cream cheese

  • 1 cup sour cream

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 84 milligrams cholesterol; 291 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 28 grams fat; 1 gram trans fat; 246 milligrams sodium; 5 grams protein; 3 grams sugar

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.

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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.

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Credits

Adapted from William Poll Gourmet Foods, Manhattan

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