Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables. Helen Rosner
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make a bright dip for raw vegetables. This recipe first appeared in our November 2013 issue along with Helen Rosner’s story In the Raw.
Yield: makes 2 CUPS
Ingredients
- 4 oz. watercress
- 1 cup cottage cheese
- 1⁄3 cup mayonnaise
- 1⁄4 cup each roughly chopped chives and parsley
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Purée watercress, cottage cheese, chives, parsley, lemon juice, salt and pepper in a food processor until smooth.
