Creamy Watercress Dip

  • Serves

    makes 2 CUPS


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.


  • 4 oz. watercress
  • 1 cup cottage cheese
  • 13 cup mayonnaise
  • 14 cup each roughly chopped chives and parsley
  • 2 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Purée watercress, cottage cheese, chives, parsley, lemon juice, salt and pepper in a food processor until smooth.

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