Today I’m sharing a family recipe for a yogurt dip that I grew up eating and loving. There are lots of great yogurt dips out there. What makes this one unique is the addition of super nutritious watercress.
Now, the way I see it is, if you can eat kale, you can eat watercress. Maybe it’s an acquired taste? One thing is for sure, it’s extremely nutritious and a bit overlooked nowadays with all the kale obsession. I love watercress, as I’ve mentioned before.
I remember watching old television shows and movies where they always served watercress sandwiches with tea. I wish I could remember what movies they were, lol, but I recall wondering what a watercress sandwich tasted like. I’ve never tried one in all these years…I’ll have to look into it.
I may not have tried it in sandwich form, but I did have watercress with salads on an almost nightly basis and as a dip. The only difference: my mom made home-made yogurt which was a bit runnier and definitely tangier than the Greek yogurt you get in the store. It was similar to kefir, but thicker. For this recipe I’m sharing today, I used store-bought Greek yogurt.
This dip is fast and simple to make. Just yogurt, olive oil, lemon juice, fresh garlic, salt and pepper. I usually mash a few heads of garlic in my processor and mix with olive oil, forming a garlic paste. I keep the paste in a mason jar in the freezer…so I always have “fresh” garlic on hand and don’t have to waste time chopping it.
Mix in the chopped watercress and that’s it! Just check the flavor and add in anything you feel is missing.
I eat my mom’s home-made yogurt version as a dip with bread, but I also use a spoon to eat it like a cold soup. Sounds weird…? I hope not, lol. You don’t have to eat it like a soup. Serving it as a dip with pita or bread is fine 🙂
Anyone ever had a watercress sandwich?
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1½ teaspoon chopped or mashed garlic
- ¼-1/2 cup chopped watercress
- 1 teaspoon lemon or lime juice
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Wash and dry the watercress.
- Remove watercress leaves from the stems and chop well.
- In a bowl, mix yogurt, olive oil, garlic, lemon juice, salt and pepper.
- Add the chopped watercress and mix well.
- Store in the refrigerator until ready to serve.
- Serve with pita chips, gluten free bread or cut up veggies.*