Watercress dip


  • 40g watercress (roughly half a bag)

  • Half a clove garlic

  • 120g mayonnaise (ideally full fat)

  • 2 tablespoons water

  • Half teaspoon of horseradish sauce

  • 2 tablespoons of rapeseed oil (olive oil can also be used)

  • Half teaspoon of salt



Put all of the ingredients in a food mixer & blitz until smooth.
Will last for 3 or 4 days in the fridge

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