The slightly stinging bite of the watercress is the perfect complement to the velvety rich cream cheese. Though I mostly serve this as a dip, it’s a terrific and effortless addition to an omelet.
Watercress is a cousin to broccoli, kale, and mustard greens, all members of the cruciferous vegetable family. Ancient Greeks thought it would cure a deranged mind. It turns out that Popeye would have been better off eating watercress, since it contained about seven times more iron than spinach (and more calcium than milk!).

Makes about 1½ cups.

Sprigs from 1 bunch watercress (about 2 cups)
1 8-oz. package cream cheese, at room temperature, or 1 cup Yogurt Cheese
½ to 1 teaspoon kosher salt, to taste
¼ teaspoon freshly ground black pepper

1. Place watercress, reserving 2 springs for garnish, in a food processor fitted with a steel blade and process until chopped. Add the remaining ingredients and process until well combined.

2. Serve immediately, garnish with reserved watercress sprigs, or cover and refrigerate for up to 1 week.

Variation: Substitute goat cheese for the cream cheese.
Serve with tortilla or pita chips or the crudités of your choice.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)