Watercress Green Goddess Dip

Peppery watercress and creamy avocado give this all-purpose dip its spring-green color. Serve with assorted crudités, or thin with water to use as a salad dressing. The dip can be made up to two days ahead.



  • 2 cups packed, trimmed watercress sprigs (1 hydroponic bunch)
  • 2 green onions, chopped (1/4 cup)
  • 2 Tbs. chopped fresh tarragon
  • 1 Tbs. chopped fresh Italian parsley
  • 1 clove garlic, peeled
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup plain nonfat Greek yogurt
  • 4 tsp. white wine vinegar
  • 1/2 ripe avocado, cut into chunks


Blend first 5 ingredients in mini food processor until finely chopped. Add mayonnaise, yogurt, and vinegar, and blend until smooth. Add avocado and blend again until smooth. Season with salt and pepper, if desired. Transfer to bowl. Cover and refrigerate at least 1 hour to develop flavors.