Arugula~Watercress Herb Dip

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Arugula~Watercress Herb Dip

No need to shy away from dips due to the high fat content.  I have concocted my own version using cottage cheese that is not only guilt free but versatile to use for afternoon tea sandwiches, canapés or a dip for crudités and fruit.  The greens and herbs may be substituted to your personal preferences.  This recipe literally only takes a few minutes to prepare with big results.

Ellen Easton’s ARUGULA ~ WATERCRESS HERB DIP

Arugula~Watercress Herb Dip
  • 16 OZ Cottage Cheese
  • (I use 4% Milkfat Min. Lactose Free by Lactaid)
  • 1-Cup Fresh Arugula; 1-Cup Fresh Watercress
  • 1 ripe lemon, cut in half and pitted
  • 1-teaspoon Rosemary, fresh or ground
  • 1-teaspoon Reva Paul’s Seasoning Mix: 2.5 Tablespoons garlic powder; 2.5 Tablespoons onion powder;  1- teaspoon salt; ½ teaspoon black pepper.

Place all ingredients in jar. Shake to mix. Will hold in an airtight jar at room temperature in a dark cabinet for several months.

Place the cottage cheese into a Cuisinart, blender or mixer bowl.  Adds greens, the juice of the lemon, rosemary and seasoning mix. Pulsate or blend to a slightly chunky- smooth consistency. Store in an airtight container in the refrigerator for up to seven days.  Yields 2 cups.

Photos and Text ©Ellen Easton

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3 Responses

  1. Avatar Mercedes says:

    Oh thank you Ellen!!!! watercress and arugula are my favorites !!! Can eat the leaves like pop corn… but this dip is glorious and low calorie. Just what I need right now… I will get and make it tomorrow. Pretty, Tasty ,healthy and colorful. Once again bravo Ellen and with flowers on top to embelish love it

  2. Randie Levine-Miller Randie Levine-Miller says:

    This looks so fabulous and so healthy… And I love the presentation… Thank you Ellen

  3. Avatar Melissa N. says:

    What a great reminder to include watercress in our diet! Thank you Ellen

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