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Watercress Cream Cheese

Use this recipe when making our Smoked Salmon Danish Sandwiches.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, January 2007


  • 8 ounces cream cheese, room temperature
  • 3 tablespoons coarsely chopped fresh watercress
  • Coarse salt and freshly ground pepper


  1. Stir cream cheese and watercress in a bowl. Season with salt and pepper.

Cook's Notes

Can be refrigerated in an airtight container up to 3 days; let soften before using.

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