Spinach-and-Watercress Dip

Serves 8
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
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Greek yogurt
  • 1/2 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 note
Dip can be refrigerated up to 6 hours.
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