Watercress Dip

Recipe from William Poll Gourmet Foods

Adapted by Bob Morris

Total Time
10 minutes
Rating
(0)
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Featured in: One Family, Lots of Watercress Sandwiches

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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.

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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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