Watercress-Artichoke Dip

Developed by Chef Ming Tsai

  1. In a sauté pan, add 2 tablespoons of either grape seed or canola oil and add onion or shallots. Keep heat on low and allow onion/shallots to caramelize. Set aside to cool. Once cool, finely dice.
  2. In a large pot, heat water. Once boiling, add enough salt to make the water taste like salty seawater. Add the watercress and cook for 30 seconds-1 minute. Strain and place immediately into a large bowl filled with ice water to shock. Once cooled, drain and dry the watercress. Separate the stems from the leaves and finely dice. Save 4-6 pieces of watercress whole for garnish.
  3. In a large bowl, combine the onion, artichokes, watercress, mayonnaise and gruyere. Spoon into a skillet.
  4. Preheat an oven to 350F.
  5. In a small bowl, combine the breadcrumbs and the extra virgin olive oil. Top the skillet with the panko and place in the oven for 20 minutes, or until hot and bubbly.
  6. Serve with whole wheat pita chips.

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