Food & Cooking Recipes Appetizers Spinach-and-Watercress Dip 2.6 (21) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves. Ingredients 1 pound spinach, tough stems discarded 1 tablespoon extra-virgin olive oil ½ cup finely chopped onion 1 ½ cups Greek yogurt ½ 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. Rate it Print