Spinach-and-Watercress Dip


Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.


  • 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


  1. 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.

  2. 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.

  3. 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.

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