Equipment
* optional
Ingredients
Dairy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream, full fat preferred
Flavorings
- 50 g watercress, washed, thoroughly dried, thick stems removed
- 15 ml lemon juice, freshly squeezed
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 148 kcal
- Protein
- 3 g
- Carbohydrates
- 3 g
- Fat
- 14 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 220 mg
- Saturated Fat
- 8 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 43 mg
- Potassium
- 92 mg
- Calcium
- 58 mg
- Iron
- 0.1 mg
- Magnesium
- 6 mg
- Phosphorus
- 52 mg
- Zinc
- 0.2 mg
- Vitamin A
- 132 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 38 g
Sources: USDA FoodData Central
Method
Wash the watercress and dry it completely using a salad spinner or paper towels. Removing excess moisture is crucial to prevent a watery dip.
Place the softened cream cheese, sour cream, lemon juice, salt, and black pepper into the bowl of a food processor. Blend until the mixture is completely smooth and homogeneous.
Add the dried watercress to the food processor. Pulse 5 to 7 times until the watercress is finely chopped and evenly distributed throughout the dip, being careful not to puree it into a uniform green paste.
Transfer the dip to a serving bowl, cover tightly, and chill in the refrigerator at 4 degrees Celsius (39 degrees Fahrenheit) for at least 30 minutes to allow the flavors to meld and the cream cheese to firm up slightly.
Chef's Notes
- Thoroughly drying the watercress is the single most important step; any clinging water will thin out the dip and dilute its rich flavor.
- For the best texture, ensure the cream cheese is fully softened to room temperature before blending. This guarantees a silky smooth base without unappetizing lumps.
- Pulsing the watercress rather than continuously blending preserves a speckled, rustic appearance and prevents the dip from oxidizing into an overly bright green color.
- This base is highly versatile. If you prefer a sharper profile, adding half a clove of minced garlic or a pinch of cayenne pepper works wonderfully.
Storage
Refrigerator: 3 days — Store in an airtight container. The dip may separate slightly over time; stir well before serving.
Troubleshooting
The dip is too thin and watery
Cause: The watercress was not dried sufficiently before being added, introducing excess water into the dairy emulsion.
Fix: Fold in an additional 30 to 50 grams of softened cream cheese to thicken the consistency.
Prevention: Ensure watercress is thoroughly spun dry and patted with paper towels before use.
Lumps of cream cheese remain in the dip
Cause: The cream cheese was too cold when blended with the sour cream.
Fix: Allow the mixture to sit at room temperature for 15 minutes, then blend again until smooth.
Prevention: Leave cream cheese at room temperature for 30 to 60 minutes prior to preparation.
Cultural Context
Watercress has a long history in British cuisine, most notably popularized in delicate tea sandwiches during the Victorian era. This dip transforms that classic peppery bite into a versatile modern appetizer, pairing beautifully with crisp crudites, crackers, or toasted pita points.
