The watercress dip recipe I created below is a mixture of fresh watercress leaves and savory herbs. It can be used either as a dip or a sauce for seafood, shellfish, or chicken. If used as a dip, make sure to chill it in the refrigerator for at least 1 hour. Otherwise, pour it over whatever you are cooking and then cook it. You’ll enjoy it’s intoxicating flavor when it’s done.
- 1 cup watercress leaves firmly packed
- 1 cup parsley sprigs firmly packed
- 1½ tsp minced fresh tarragon
- 1½ tsp minced thyme leaves
- ½ tsp sea salt
- ½ tsp dried mustard
- 2 Tbsp white wine vinegar
- 1 egg
- 1 cup extra virgin olive oil
- 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.
Dr. Oz recommends eating raw watercress 3-5 times a week to prevent skin and breast cancers. Watercress also contains iodine, which helps in controlling hypothyroidism.
A watercress fun fact
Watercress is 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 had watercress flown out from the UK in the 1970’s so he’d be up to satisfying his harem!
What’s your favorite dip? Please leave a comment below.