I didn’t label this recipe as a fail, but it wasn’t loved by all in the Hawes household. Hubster has a strong aversion to condiments. (In related news – He’ll likely hate that I’m even talking about this on here. Sorry, Hubs!)
Ketchup, mustard, mayo – hold them all if Hubster is eating. I occassionally manage to sneak bits of mustard (he’s coming around to some of the fancier types) and mayonnaise into things.
It didn’t work this time. He took one bite and declared that all he could taste was mayo. Thankfully I made this for one of our snack nights so he had lots of other options in front of him.
mayo-lovin mayo-ok-with tastebuds didn’t mind. (I like mayo but don’t love it due to the calorie count. I’m much more likely to opt for mustard on a sandwich. And now you know WAY too much about our family’s condiment preferences.)
Actually, I liked this dip, which is why you’re seeing it here. It’s been in my “to try” file for a bit because I don’t see many recipes that call for watercress. All I tasted was the mix of herbs that make up the “green” part of this dip. It complemented the crudites nicely and I used the leftovers as salad dressing.
So if you’re like 99% of Americans and you like (or love) mayo, you’ll like this dip. As for Hubster, he’ll happily take his raw veggies unadorned.
Zesty green goddess dip
From Cooking Light
1 cup watercress
¼ cup fresh basil
2 Tbsp parsley
1 green onion
1/6 cup light mayonnaise
2 Tbsp plain fat-free Greek yogurt
1 Tbsp extra-virgin olive oil
½ Tbsp white wine vinegar
½ tsp anchovy paste
¼ tsp freshly ground black pepper
1/8 tsp salt
1/8 tsp ground red pepper
Chop watercress, basil, parsley and green onion. Combine all ingredients in a mini food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish. Cover and chill for 8 hours or overnight.