Food & Cooking Recipes Appetizers Spinach-and-Watercress Dip 2.6 (21) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print