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Ingredients (8)

  • 2 bunches watercress (about 12 ounces), washed, dried, and tough stems removed
  • 4 1/2 teaspoons Dijon mustard
  • 4 teaspoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped shallot
  • 4 medium garlic cloves, peeled
  • 7 tablespoons walnut oil
  • 6 tablespoons olive oil
  • Kosher salt
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This sophisticated starter more closely resembles a pesto, and its peppery, nutty flavor goes great with our Black Pepper Lavash.

Game plan: If your bunches of watercress are large, try adding them to the food processor a little at a time, pulsing as you go.

You can make this dip up to 3 days in advance.

This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.


  1. 1Combine all ingredients except oils in the bowl of a food processor fitted with a blade attachment. With the processor running, slowly drizzle in oils.
  2. 2Continue processing until mixture resembles a thick pesto, about 1 minute. Season well with salt. Cover and refrigerate until ready to serve.
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