Photo: John Autry
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 6 (serving size: 3 tablespoons)

Because fresh herbs are increasingly available, you can make this tangy, peppery dip year-round.

How to Make It

Combine all ingredients in a 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.

Ratings & Reviews

Lucicat's Review

ieyedocotor
July 24, 2014
For a veggie dip, I found this too loose and drippy. I added in a block of Neufchâtel to thicken it. It also had a Bertram aftertaste which I didn't care for.

gbloreno's Review

mrsdinsmore
April 11, 2013
this was a HIT at my last girls' night...I literally came home with none. I did make a couple modifications though. Since I don't own a food processor I chopped everything by hand. I used only one bunch of watercress and used equal amounts of all the herbs (about 1/2 c.). In addition I used about 1/3 c. fat free mayo but about a cup of fat free greek yogurt. I didn't have ground red pepper so I used crushed red pepper and I omitted the anchovy paste. It has a GREAT light taste and was a hit with the ladies!

ieyedocotor's Review

jmeleeS
November 27, 2012
N/A

jmeleeS's Review

bluebellgirl
October 29, 2012
Excellent! This dip was fantastic and everyone loved the flavors - only one change; swapped out the anchovy paste for loads of garlic. Otherwise, I made this one exactly as written and served with carrot sticks and celery. This recipe will do "double-duty" if you have any leftovers; marinate some chicken breasts in the leftover dip reserving 2 tbsps. After marinating overnight (or 1/2 hr at room temp), grill up the breasts and serve with reserved dip plus hearty veggies. Definitely worth making for your next event (everyone raved) - total time to prep this dish - a whopping 10 minutes for a flavor packed appetizer. Will absolutely make this recipe again and again - Enjoy!

bluebellgirl's Review

gbloreno
May 02, 2012
N/A

mrsdinsmore's Review

Lucicat
February 04, 2012
N/A