Reviews (1) Add Rating & Review 21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1 Martha Stewart Member Rating: Unrated 12/10/2010 I felt this needed just a little more of "something" so I added fresh Italian parsley - yum!
Back to Spinach-and-Watercress Dip All Reviews for Spinach-and-Watercress Dip - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spinach-and-Watercress Dip Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 pound spinach, tough stems discarded 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups Greek yogurt 1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice 1 bunch watercress, coarsely chopped, plus small sprigs for garnish Coarse salt and freshly ground pepper 8 ounces assorted heads baby lettuce, leaves separated, for serving
Cook’s Notes Dip can be refrigerated up to 6 hours.
Gallery Spinach-and-Watercress Dip
Recipe Summary Servings: 8
Gallery
Spinach-and-Watercress Dip
Spinach-and-Watercress Dip
Spinach-and-Watercress Dip
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 pound spinach, tough stems discarded 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups Greek yogurt 1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice 1 bunch watercress, coarsely chopped, plus small sprigs for garnish Coarse salt and freshly ground pepper 8 ounces assorted heads baby lettuce, leaves separated, for serving
Directions
Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.
Cook’s Notes Dip can be refrigerated up to 6 hours.
Cook’s Notes
Dip can be refrigerated up to 6 hours.
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 12/10/2010 I felt this needed just a little more of "something" so I added fresh Italian parsley - yum!
Reviews (1)
Add Rating & Review 21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
21 Ratings 5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
5 star values: 0 4 star values: 2 3 star values: 10 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 12/10/2010 I felt this needed just a little more of "something" so I added fresh Italian parsley - yum!Martha Stewart Member
Rating: Unrated 12/10/2010
I felt this needed just a little more of “something” so I added fresh Italian parsley - yum!
Rating: Unrated
All Reviews for Spinach-and-Watercress Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach-and-Watercress Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
