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