The watercress dip recipe that I created below is a mixture of fresh watercress leaves and savory herbs. It can be used as a dip or sauce for seafood, shellfish, or chicken. If you are using it as a dip, make sure to chill it in the refrigerator for at least 1 hour. You can also pour it on meat or vegetables before roasting them. I know you will enjoy its intoxicating flavor!
Enjoy this recipe!
Watercress Dip with Savory Herbs Recipe
Ingredients
- 1 cup watercress leaves firmly packed
- 1 cup parsley sprigs firmly packed
- 1 1/2 tsp minced fresh tarragon
- 1 1/2 tsp minced thyme leaves
- 1/2 tsp sea salt
- 1/2 tsp dried mustard
- 2 Tbsp white wine vinegar
- 1 egg
- 1 cup extra virgin olive oil
Instructions
- Puree all the ingredients except for the oil in a blender or food processor.
- With the motor running, add the olive oil in a slow stream until it thickens.
- If being used as a dip, refrigerate for at least 1 hour. Serve with crackers, vegetables or crudites.
- Use it as a sauce with fish, shellfish, or chicken.
Watercress fun facts
A study, published in the British Journal of Nutrition, reports that eating a small amount of watercress every day raises the levels of key antioxidants that fend off damage caused by exercise. You might want to try growing organic watercress seeds.
Eating raw watercress 3-5 times a week is said to prevent skin and breast cancers. Watercress also contains iodine, which helps in controlling hypothyroidism.
The perennial herb is also believed to be an aphrodisiac. Islanders in Crete have sworn by its powers and their ancient recipes have been handed down from generation to generation. An Arabian prince once had watercress flown out from the UK so he’d be up to satisfying his harem!
What’s your favorite dip? Please leave a comment below.
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